Leek Red Pepper And Goat Cheese Frittata |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992 Ingredients:
4 tablespoons butter |
2 tablespoons oil |
2 leeks white parts only thinly sliced |
1/2 red bell pepper seeded and thinly sliced |
1/4 pound goat cheese |
6 eggs |
1/2 teaspoon dried thyme |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. In skillet heat two tablespoons butter and oil then cook leeks and pepper for 8 minutes.
2. Melt in goat cheese and remove mixture to large bowl and allow to cool five minutes.
3. Add eggs, thyme, salt and pepper to leek mixture and whisk together until combined.
4. Add remaining butter to skillet and heat.
5. Pour egg mixture into skillet and cook over medium heat until eggs are partially set.
6. Slide frittata onto a large platter then flip back into skillet with uncooked side down.
7. Cook 3 minutes longer then allow to cool and serve at room temperature cut into wedges.
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