FRITTATA WITH LEEKS AND TOMATOES

SERVES 6

Frittatas, or baked omelets, are a delicious staple of Italian cuisine. In this dish, the eggs frame a whirlwind of flavorful ingredients with all the colors of the Italian flag: Swiss chard, cherry tomatoes, and Parmesan cheese.

—Courtesy of Rebecca Katz

Ingredients

6 organic eggs, beaten

2 tablespoons organic plain Greek yogurt

2 teaspoons chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

Sea salt

2 tablespoons extra-virgin olive oil

Instructions

2 cups thinly sliced leeks, white and green parts

4 cups stemmed and chopped Swiss chard

1 cup cherry tomatoes, halved

3 tablespoons almond flour

2 tablespoons freshly grated Parmesan cheese

1. Position one oven rack about 6 inches below the broiler and another rack in the center of the oven. Preheat the oven to 375°F.

2. Put the eggs, yogurt, thyme, pepper, nutmeg, and 1/2 teaspoon of salt in a bowl and whisk until the eggs are frothy and only very small lumps of yogurt remain.

3. Heat the olive oil in an ovenproof skillet over medium heat. Add the leeks and a pinch of salt and sauté until just golden, about 6 minutes.

4. Cover and let the chard steam just until it begins to wilt, about 2 minutes. Arrange the tomatoes on top of the chard.

5. Pour the egg mixture over the tomatoes and make sure it seeps through the greens; you may need to gently shift the greens a bit to help with this. Sprinkle the Parmesan cheese over the top.

6. Bake on the center rack of the oven for 10 to 15 minutes, until the eggs are set. Turn the oven to broil and move the skillet to the top rack. Broil for 1 minute, until the cheese and almond flours are golden brown.

7. Serve hot or at room temperature.

Variations: Make this frittata dairy-free by substituting 2 tablespoons of water for the yogurt and omitting the cheese. Feel free to substitute spinach or kale for the chard.

Ingredients

1 orange, thinly sliced into rounds

1 Meyer lemon, thinly sliced into rounds

1 unpeeled English cucumber, thinly sliced into rounds

3 sprigs fresh thyme, tarragon, or mint or fennel fronds, or a combination

If you’ve ever had a Pimm’s cocktail (or Pimm’s Cup, as it’s known among the British faithful), you know it often contains a variety of herbs and sliced fruits. I was watching a friend make his version of a Pimm’s cocktail with orange, lemon, cucumber peel, and a secret herb blend when I thought, “Wow, that looks so refreshing; it’s like going to a spa!” Of course, the 50-proof Pimm’s had to go (sorry, folks), but I could work around that. What I wanted to create was something that would inspire people to drink, because hydration is so vital to maintaining the body’s equilibrium, especially in hot weather. This tonic is like art floating in a chilled pitcher, with thin rounds of orange, lemon, and cucumber interspersed with sprigs of thyme and mint.

—Courtesy of Rebecca Katz

1 tablespoon freshly squeezed Meyer lemon juice

8 cups water or sparkling water

1. Put the orange, lemon, cucumber, herbs, and lemon juice in a large pitcher. Press the fruit, cucumber, and herbs against the bottom of the pitcher with a wooden spoon, pushing down and twisting slightly to release their juices and volatile oils. Add the water and stir to combine.

2. Refrigerate for one hour before serving; store in an airtight container in the refrigerator for up to 4 days.

Variation: In place of the water, use a weak tea made with 8 cups of boiling water and 4 chamomile, ginger, or green tea bags. Let the tea cool to room temperature before adding it to the pitcher.