Iftar recipe: Artichoke leek frittata

Ingredients

2 tbs butter

2 cups sliced leeks, white and light green parts inch thick slice

4 artichoke hearts

1/2 tsp dried tarragon and thyme

1/4 teaspoon kosher salt

5 eggs

1 cup cottage cheese (can use ricotta if you prefer)

2 tbs all purpose flour

1/2 tsp baking powder

1 cup grated Parmesan cheese

3/4 cup fontina cheese

Fresh chopped chives or parsley for garnishing

Instructions

1. Preheat oven to 450°. In a 10-inch, oven-proof nonstick frying pan or well-seasoned cast iron skillet, cook bacon over medium-high heat until crisp, for about 5 minutes. Transfer bacon with a slotted spoon to reserve 2 tbs drippings in pan (discard the rest) and set aside.

2. Whisk together eggs, milk, chives, salt and pepper. Stir in bacon and artichoke hearts. Set aside.

3. Return skillet to medium-high heat. Add leeks and saute in reserved bacon drippings until softened, for 1 to 2 minutes. Reduce heat to medium. Add egg mixture and stir to combine. Cook for 1 minute, then gently stir in 1/2 cup fontina cheese and parmesan cheese. Cook without stirring until edges of frittata are set and the centre is still a bit soft, for about 2 minutes (edges should appear firm when pan is gently shaken; the top layer should appear wet).

4. Sprinkle remaining 1/4 cup fontina cheese over top and transfer skillet to preheated oven. Bake until eggs are fully set and the top is light golden brown — around 5 to 7 minutes. If top has not browned, broil frittata about 5 in. from heating element, keeping oven door ajar, until lightly golden, for about 1 minute.

— Ercan Oz is executive sous chef at The Ajman Palace Hotel & Resort.