Roasted radish and leek frittata

About a year ago I made this radish and asparagus frittata, but I wasn't completely impressed. But this week, based on what looked tasty at the grocery store, I picked up some leeks and radishes and decided to experiment. Fortunately after some quick googling I found this recipe which recommends roasting the radishes and leeks (I usually just saute whatever goes into the frittata). Echoing the original authors, roasting didn't do much for the radishes other than improve the texture, but roasted leeks are one of the best things in the world.

I used two leeks, chopped into 1/2" strips, and a bunch of radishes, halved or quartered. I roasted everything at 400 degrees for 30 minutes, tossed in olive oil and salt, and mixed once during the roasting. While the vegetables were cooling, I whipped together 7 (I think?) eggs with a bit of cream, salt, and pepper. I mixed the veggies and eggs together, and then poured it into a heated pan with olive oil. I then used the rest of my queso fresco, sprinkled on top.

Cooking a frittata is slightly tricky, but I think the best solution is to have it at medium, or even medium-high to start, then lower the heat after a few minutes. Once the fritta starts to set at the edges, I broil it for just a few minutes. Otherwise it would take forever to cook all the way through, and broiling it just makes it better. After cooling for a bit I loosened the edges with a knife and cut it into sixths, and served it with sourdough bread.

This frittata was saltier than what I usually cook, because of the added salt and the salty cheese, but salt is necessary when you live in Arizona!