Tomato, Leek and Chive Frittata |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Light, fluffy, fresh flavors makes this a great Sunday breakfast or even brunch. I even love to serve a fritatta for dinner along side some fresh fruit or a small salad. I happen to love breakfast for dinner. I added the chives . but thank you A. Basker for a great recipe. Ingredients:
4 egg yolks, beaten well |
6 egg whites |
2 cups sliced leeks (white and a few green parts) |
1 1/2 cups grape tomatoes, cut in quarters |
5 ounces goat cheese, crumbled |
2 tablespoons fresh chives, diced fine |
2 teaspoons olive oil |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Leeks - In a medium oven proof skillet add 2 teaspoons of the olive oil and bring to medium heat. Add the leeks, 1/2 the salt and 1/2 pepper and cook 4-5 minutes until soft. Then stir in the grape tomatoes. Cook 2 more minutes then transfer to a medium size bowl.
2. NOTE: If you have a non stick oven proof pan, that is definitely the pan to use for this.
3. Eggs - In a medium size bowl, beat the 6 egg whites with the remaining salt and pepper to stiff peaks (I used a whisk by hand, but you could also use a hand mixer). Slowly fold in the egg yolks and fresh chives by hand. Remember, folding means to gently add the egg yolks, do NOT mix or stir.
4. Fritatta - In the skillet we cooked the leeks in, add the remaining olive oil. I like to either brush or wipe on the oil, but make sure the entire pan is coated well. Add the eggs and top with the leeks, tomatoes and then the goat cheese. Make sure to gently push the cheese and vegetables down with a spoon so the egg mixture covers everything.
5. Cook - On medium heat on the stove about 4 minutes until sides are set. Then transfer to the oven and bake 15 minutes at 350 until golden brown and a knife comes out clean in the center. You want the eggs set.
6. Serve - Let the fritatta rest 5 minutes before serving. Add a nice side salad or fresh fruit for a perfect light dinner. ENJOY!
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