Tomato and Leek Frittata

Light and airy beaten egg whites are the secret to a fluffy frittata.

  • Prep:
  • Total Time:
  • Servings: 4
Tomato and Leek Frittata

Source: Everyday Food, September 2003


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


  1. 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.

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

  3. 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.


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