Tomato and Leek Frittata

151 Ratings
  • 5 36
  • 4 42
  • 3 52
  • 2 14
  • 1 7

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

Everyday Food, September 2003

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Recipe Summary test

prep:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Directions

  • 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.

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

  • 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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Reviews (4)

151 Ratings
  • 5 36
  • 4 42
  • 3 52
  • 2 14
  • 1 7
Martha Stewart Member
09/08/2017
Sounds so tasty
Martha Stewart Member
01/10/2016
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.
Martha Stewart Member
04/29/2010
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.
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Martha Stewart Member
03/07/2010
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
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