Food & Cooking Recipes Breakfast & Brunch Recipes Souffled Frittata with Leeks, Tomatoes, and Goat Cheese 3.6 (30) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 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 Directions 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. In a large bowl, beat egg whites with salt and pepper to stiff peaks; add egg yolks and whisk to combine. 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. Rate it Print