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Tomato and Leek Frittata

Tomato and Leek Frittata

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

Everyday Food, September 2003 http://www.marthastewart.com/312735/tomato-and-leek-frittata
3.59524
Rated
71.9048100(42)42
  • Prep Time 20 minutes
  • Total Time 40 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  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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