Mother Earth Living

A Taste for Tarragon: Leek Tarragon Frittata

By Carolyn Dille
June/July 1997
Add to My MSN

Content Tools

Related Content

Pickled Asparagus with Lemon, Tarragon and Garlic

These crunchy pickles are good in their own right on a dark winter night; they also make terrific "s...

A Taste for Tarragon: Tarragon Chicken with Fennel

In this variation of the classic Chicken Tarragon, fennel and tarragon echo one another’s anise flav...

A Summertime Favorite: French Tarragon & Grapefruit Sparkler

This cooling French tarragon-infused drink can help you quickly beat the summer heat.

A Plate Full of Veggies: Herbed Tomato-Leek Sauce

One can always find excellent canned organic tomato sauces and I recommend that they be used wheneve...

Serves 4 to 6

Two of tarragon’s best flavor partners, leeks and eggs, are paired here in a simple, versatile, and delicious frittata. Frittatas not only make good breakfast or brunch dishes, but are also tasty lunch or light supper dishes and, cut into bite-sized diamonds or squares, perfect appetizers. For a hearty sandwich, place a portion between slices of country bread as Italian workers do. To clean leeks, make two lengthwise cuts about 1 ½ inches long through the tender pale green. Then fan the cut ends under running water to rinse out any grit.

  • 4 medium leeks, trimmed to the pale green and cleaned
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper
  • 8 eggs
  • 2 tablespoons chopped tarragon, or to taste
  • ¹/3 cup freshly grated Parmesan cheese
  1. Quarter the leeks lengthwise and dice them. Soften them in the butter and oil in a 6- to 8-inch frying pan and season lightly with salt and pepper.
  2. In a bowl, beat the eggs lightly. Add the chopped tarragon and cheese. Season with salt and pepper and mix well.
  3. Pour the egg mixture over the leeks and cook, uncovered, over low heat for 10 minutes. Then cover and cook 6 to 8 minutes longer, or until the bottom of the frittata is browned and the top is set.
  4. If the bottom is browned enough but the top is not quite set, invert a flat plate or pan lid over the frittata, flip the pan over, then slide the inverted frittata back into the pan and cook a minute or two longer. Serve the frittata hot, warm, or at room temperature.

Carolyn Dille is replanting much of her herb ­garden for the sheer dirt-under-the-fingernails pleasure of it. Culinary and medicinal herbs have been her special interest for many years. Her ­latest books are The Onion Book, with Susan Belsinger (Interweave Press, 1996), and Seasons of the Vineyard, with Robert and Margrit ­Mondavi (Simon and Schuster, 1996).

Click here for more tarragon recipes from the original article, A Taste for Tarragon.

Post a comment below.


Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.