2 cups Leeks, washed and chopped (about 2 cups)
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Butter
3/4 teaspoon Sea Salt
3/4 cup Milk
3/4 cup Parmesan Cheese, shredded (I used a blend of pre-packaged Italian Cheeses because I had them handy)
1/2 cup Canadian Bacon, chopped (about 6 slices)
1/4 teaspoon Freshly Ground Black Pepper
pinch of Freshly Grated Nutmeg
Preheat oven to 375 degrees.
Slice the root ends off the Leeks.
Making a cut at the dark green leaves, cut the tops off
Slice the leeks down the center vertically, exposing the ribs. While running the inside of leeks under water, fan your fingers across the inside of the leeks to loosen and rinse any sand away.
Cut the Leeks into 1/4 inch crescents to measure 2 cups.
Over medium-low heat, heat the olive oil and melt butter. Add the leeks and 1/2 teaspoon sea salt. Stir.
Saute for 5-10 minutes, until the leeks become soft. Turn off heat.
In a large bowl, whisk the eggs and milk thoroughly.
Chop the Canadian bacon into cubes.
To the egg and milk mixture, add the Canadian bacon, leeks, cheese, pepper, the remaining 1/4 teaspoon of salt, and a pinch of nutmeg. Stir to combine.
Cut 5" X 5" squares of parchment paper and place in a muffin tin, leaving a space between each cup.
Fill parchment cups with the egg and leek mixture.
Place in oven for 25 minutes.
Remove the frittatas from the muffin tin and allow to cook slightly before eating.