Leek, Potato and Cheddar Frittata

-Preheat your oven to 375 degrees.

-Dice up 1-2 medium sized potatoes into small cubes.

-In a large skillet sauté the potatoes in about 1 TBS butter and 1 TBS extra virgin olive oil for 5-7 minutes until beginning to brown.

-Add 1 leek and 2 cloves of chopped garlic and sauté for about 4 minutes more.

-In a large bowl beat together the following:

6 eggs

1 TBS water

A pinch of salt

-Add the vegetables to the eggs and stir to combine.

-Cut 4 ounces sharp white cheddar cheese into small cubes and then stir into the eggs.

-Clean out the skillet and add 1 TBS butter.

-When the pan is hot, add the eggs.

-Immediately turn off the heat and put the pan in the oven.  

-Cook for about 15 minutes until eggs are just set. Do not over cook the eggs.

Baked Teggia Beans with Leeks and Thyme

-Soak 1 pound of Teggia beans from 3-12 hours (beans are fresh so soaking can be brief).

-Finely chop the following:

2 cloves of garlic

1 leek

2 TBS of fresh thyme.

 -In a large ovenproof pot, heat 2 TBS olive oil and then add the chopped garlic, leeks and thyme.

 -Sauté for 5 minutes, then add the drained beans, 8 cups chicken broth or water and 1 tsp sea salt.

 -Bring to a boil on the stove and then put them in the oven until the beans are buttery and soft, about 1.5 to 2 hours.

 -Stir in 2 TBS butter (optional) and serve warm.