Tomato and Leek Frittata with Goat Cheese
We love to give you tasty ways to start your day. Try this never-fail brunch dish!
- Servings: 4
Source: Everyday Food, 2008
- 3 teaspoons olive oil
- 2 cups sliced leeks (white parts only)
- Coarse salt and ground pepper, for seasoning
- 1 cup grape tomatoes
- 6 large eggs
- 4 large egg whites
- 1 cup crumbled goat cheese
Preheat oven to 350 degrees. In a 10-inch, ovenproof nonstick skillet, heat 2 teaspoons olive oil over medium. Add 2 cups leeks; season with coarse salt and ground pepper. Cover; cook 2 minutes.
Transfer to a bowl (reserve skillet). In another bowl, beat eggs with egg whites; season with salt and pepper. Brush skillet with 1 teaspoon olive oil. Add eggs; sprinkle with vegetables and goat cheese, pushing down slightly. Cook over medium until edges are set, 3 minutes. Transfer to oven; bake 15 to 20 minutes.