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Tomato and Leek Frittata


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

  • Prep:
  • Total Time:
  • Servings: 4

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; 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.

Reviews Add a comment

  • MS10489148
    10 JAN, 2016
    This is a wonderful recipe! It is quick to make, for something so delicious. I would have cooked the leeks a little longer then 5 minutes tho, a little softer would have been better.
  • alexandralee
    29 APR, 2010
    ok, so i completely changed the contents of the frittata to suit what I had in the fridge: I used spicy salami, spinach, broccoli and goat cheese... but it came out great. the eggs WERE light and fluffy, and easier to make than some other recipes that have you use the broiler.
  • Le49e
    7 MAR, 2010
    I made this Tomato-Leek fritatta and i really liked it, i did put cheddar cheeseon 1/3 of it because i like cheddar cheese souffles, so i satisfied 2 cravings; this is a real treat to make a simple yet tasty souffle, without a lot of added calories. thanks. sandra