Yes, I want to tell you about this very good, very simple frittata I made for brunch on Sunday.  It uses those incredible leeks and it was delicate and delicious in a ladies-who-lunch kind of way.  It could probably be made more substantial with extra eggs, milk, and cheese – but our guests liked it just the way it was.  This morning I have been dreaming about putting it on a ciabatta roll slathered with aioli and topped with thin slices of tomato and peppery arugula.  For breakfast.  Or lunch, or dinner.  Or all three.

Seeing as it is a winner, I will most definitely share the recipe but first I have an important question to ask.

For a long time, I have been wanting another tattoo.  I have a small Leo symbol on the back of my left shoulder.  It’s about the size of a half dollar (remember those?) and I got it when I was 22.  At the time, I wanted something that I knew I could relate to the for the rest of my life.  I considered getting the Pearl Jam symbol but thought I may not be a Pearl Jam fan when I was 40 but would always be a Leo.  (As it turns out, I am 3 months away from 40 and still a Pearl Jam fan.)

Anyway, my tattoo is sideways (the guy made a mistake) but I have loved having it.  I feel like I have a special secret and I love those few months in Seattle when I can wear things that make it visible.  Now I feel like I am ready for something more out there, something that I can show on a daily basis.  For the past year or so, I have thought about getting something on my left forearm but haven’t been able to come up with the right thing.  I want something pretty and feminine – something that would look right with a short-sleeved shirt and jeans, and something that would look right with the amazing dress I will wear to celebrate my 40th birthday.

I had dinner with a friend recently who has a gorgeous spoon on her upper arm.  She is a chef and it is the perfect thing for her.  I love the idea of doing something related to food but I want something more feminine – more girlie.  I was telling Randy about it and he said, “Why don’t you get some kind of herb?”.  And then it hit me.  Chives.

We have a gorgeous chive plant in our front yard.  It is the first of our plants to bloom and it produces all spring and summer.  I love the long green stem and the delicate yet substantial purple blossom.  I love purple.  I love purple and green together.  I love herbs and I love chives and, of course, I love to cook.  Doesn’t this seem like a natural fit?  It’s pretty, it relates to my life in food…I feel like it’s me.

So – here is where you come in.  Am I crazy?  Would this look beautiful or just weird?  Will I love it in 20 years or regret it?  This is, obviously, a big decision, and I am definitely looking for feedback, so tell me.  What do you think?  In the meantime, while you are pondering, make this frittata.  Delicate, lovely, delicious.

Leek Frittata
Dana Treat Original
Serves 4

¼ stick unsalted butter
2 large leeks, white and very pale green part only, cut in half lengthwise and then sliced into ¼-inch thick slices
1½ tsp. chopped fresh thyme leaves
1 tbsp. water
¼ tsp. salt
6 eggs
½ cup whole milk
1/2 cup soft goat cheese, such as Montrachet, divided
Salt and freshly ground black pepper
Chives, for garnish

Preheat the oven to 375ºF.  Spray a 9-inch pie plate with non-stick spray (or lightly coat it with oil).

Melt the butter in a large skillet over medium-low heat.  Add the leeks along with the salt and stir to coat.  Add the thyme and cook until starting to soften, about 4 minutes.  Add the water and reduce heat to low.  Cover the skillet and cook, stirring occasionally, until the leeks are meltingly tender, about 25 minutes.  If there is still liquid in the skillet, remove the top and allow it to cook off.  Remove from heat and set aside to cool for a few minutes.

Crack all of the eggs into a medium mixing bowl and give them a good whisk.  Add the milk and whisk again.  Add the leeks and mix together, then add half the goat cheese and stir carefully.

Pour the egg mixture into the pie plate and crumble the remaining goat cheese over top.  Place in the oven and allow to bake until the middle is set, and the edges are only very light brown, about 20 minutes.  Remove from the oven and allow to sit for 5 minutes before serving.  Can be eaten warm or at room temperature.  Or cold from the refrigerator the next day.