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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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CHEVRE AND LEEK FRITATTA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lynch Estate in Garland, Texas in 1994. Ingredients:
6 large leeks sliced |
3 tablespoons butter |
1 tablespoons olive oil |
2 tablespoons lemon juice |
1 teaspoon sugar |
1/2 cup chevre |
7 eggs |
4 ounces cream cheese |
1 teaspoon freshly ground black pepper |
Directions:
1. Cut root and thick outer skin from leeks then rinse well.
2. Slice into 1/4 thick slices and rinse again.
3. Melt 3 tablespoons of the butter and olive oil in a large pan.
4. Add leeks and sauté until wilted about 5 minutes then add lemon juice and sugar.
5. Continue sautéing leeks over low heat for 30 minutes.
6. In a large bowl beat together chevre and eggs then add cooked leeks and mix well.
7. With the remaining butter grease a spring form pan well and pour in the egg and leek mixture.
8. Cut cream cheese into small pieces and sprinkle over top of egg mixture.
9. Place a cookie sheet on rack below the frittata then cook 45 minutes at 350.
10. Remove from oven then run a knife around the edge and allow to sit 5 minutes before serving.
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