Oh, IT Department, you slay me! I put in for the java issue I was having at noon on Sunday and they didn’t fix it until 3:30 pm yesterday (Monday). Since I’m more computer literate than most and married to a man who works IT/Systems for the government, we’re a pretty tech savvy family and this was an error I could have fixed myself. EXCEPT my IT department has my computer on lockdown and only THEY can make changes. Then it became a comedy of errors really, with the first IT person locking herself out of my computer and then all of the IT managers who could reset the remote password being in a three-hour meeting. And then the wrong uninstall of java! And then they were all at lunch (REALLY?)! And the wrong install of the new java! OH, HAHAHA. I just LOVE losing an entire day of work. The worst part was I couldn’t even leave and go for a walk or run errands because I had to continually “try this” and “click that.”
I did, however, fold 6 loads of laundry and make this fritatta for myself for breakfast because, oh look I HAVE NOTHING ELSE TO DO AND AM TRAPPED IN MY HOUSE. Ahem. Yes, I’m a little bitter considering to make up for the lost day, I took a break only to have dinner with my family and then retreated back to my office where I edited and e-mailed my little tookus off well into the night. The thing with being an Editor for a major publishing company is that no one gives a rat’s ass if your computer’s not working for a day. Deadlines are named so for a reason. You make your deadline. Period. And I have TWO this week.
Anyway, this is recipe number 2 courtesy of my IT Department and I have to say, it’s one of the tastiest things I’ve made in a while and came together really easily and fast. It’s a great make-ahead breakfast or even a nice quiche-like dinner served with some yams or a squash. I used my cast iron skillet for this and just put it in the oven but you can use any baking dish you want really.
Spinach and Artichoke Fritatta with Caramelized Leeks
What you need:
- 2 leeks, light green & white parts only, cleaned and sliced
- 3 tbsp butter
- pinch of salt
- 6 eggs, beaten
- 1/2 c. ricotta cheese
- 1/2 c. diced artichoke hearts
- 2/3 c. frozen spinach, defrosted and squeezed to remove extra water
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 tbsp Parmesan cheese
- 1/3 c. shredded mozzarella (for topping)
What you do:
- In a large saucepan, melt the butter and add the sliced leeks and pinch of salt on low heat, stirring every couple of minutes. These will stay cooking the entire time you’re making & cooking the fritatta.
- In a large bowl, whisk the ricotta cheese into the beaten eggs until smooth.
- Add remaining ingredients except mozzarella cheese.
- Pour in greased pan and bake at 350 for 20 minutes or until firm and slightly brown on edges.
- Top with the leeks which should be done by now (soft and slightly browned) and the mozzarella cheese.
- Stick back in the oven for 3-5 minutes to melt the cheese.
- Cut into wedges and serve!