No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Souffled Frittata with Leeks, Tomatoes, and Goat Cheese

  • Servings: 4
Souffled Frittata with Leeks, Tomatoes, and Goat Cheese

Source: Martha Stewart Living Television


  • 1 tablespoon olive oil
  • 2 cups thinly sliced leek whites
  • Coarse salt and freshly ground pepper
  • 1 cup grape tomatoes
  • 6 large egg whites
  • 4 large egg yolks
  • 4 ounces crumbled goat cheese


  1. Preheat oven to 350 degrees. In a 10-inch oven-proof nonstick skillet heat 2 teaspoons oil over medium heat. Add leeks and season with salt and pepper. Cover, and cook, stirring occasionally, until soft, 4 to 6 minutes. Stir in tomatoes, cover, and cook 2 minutes more. Transfer to a bowl.

  2. In a large bowl, beat egg whites with salt and pepper to stiff peaks; add egg yolks and whisk to combine.

  3. Brush skillet with remaining 1 teaspoon oil. Add eggs, tilting skillet to evenly distribute. Sprinkle with vegetables and goat cheese, pushing gently under surface. Cook over medium heat until sides are dry, 3 to 4 minutes. Transfer to oven and bake until puffed and golden, 15 to 20 minutes.

Reviews (0)

Related Topics