Frittata with Leeks, Tomatoes, and Goat Cheese
Breakfasts • European
Description
Frittata with Leeks, Tomatoes, and Goat Cheese
Ingredients
- Olive Oil 3 teaspoons
- Leek 2 pieces
- Coarse Salt to taste
- Ground Black Pepper to taste
- Marinated cherries 5 oz
- Egg white 2 pieces
- Goat cheese 5 oz
- Large eggs 4 pieces
Step-by-Step Guide
Step 1
Trim the dark green leaves and roots from the leeks. Cut the remaining parts in half lengthwise and slice thinly — you will need about 2 cups. Rinse under cold water.
Step 2
Preheat the oven to 355°F.
Step 3
In an ovenproof skillet, heat 2 tablespoons of olive oil over medium heat. Add the leeks, season with salt and pepper. Cover and cook for 5 minutes. Then add the cherry tomatoes, cover again, and cook for another 2 minutes. Transfer to a bowl.
Step 4
In another bowl, whisk the eggs with the egg whites, seasoning with salt and pepper.
Step 5
Grease the skillet with the remaining olive oil, pour in the eggs, and sprinkle with the vegetables. Top with diced cheese and gently press everything down. Cook over medium heat for 3 minutes, until the edges of the frittata are set. Then transfer to the oven for 15–20 minutes until fully cooked.
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