Tomato and Leek Frittata

3 teaspoons olive oil
2 cups sliced leeks (white parts)
Coarse salt and ground pepper
1 cup grape tomatoes
6 large egg whites
4 large egg yolks
4 ounces crumbled goat cheese

Preheat oven to 350 degrees.

Heat 2 teaspoons olive oil in 10-inch ovenproof nonstick skillet over medium. Add 2 cups sliced leeks (white parts); season with coarse salt and ground pepper. Cover; cook 5 minutes. Stir in 1 cup grape tomatoes. Cover; cook 2 minutes. Transfer to bowl.

In another bowl, beat 6 egg whites with salt and pepper to stiff peaks. Whisk in 4 egg yolks.

Brush skillet with 1 teaspoon olive oil. Add eggs; sprinkle with vegetables and 4 ounces crumbled goat cheese, pushing slightly under surface. Cook over medium until sides are dry, 3 minutes.

Transfer to oven; bake 15 to 20 minutes.

Servings: 4

A1 Chef Pre-seasoned Cast Iron Skillet – 10.25 Inch

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