Leek and Goat Cheese Frittata

Another egg dish? Yes! Perfect for breakfast, perfect for lunch or dinner... Easy to make, impressive looking for potlucks and brunch parties, reheats well in the microwave... You can't go wrong with this one. Remember how before I made a Crustless Quiche? Do you remember the difference between a quiche and a frittata? Well, this dish is a frittata, so see if you can tell the difference for yourself! 

original recipe via marthastewart.com

Grocery list items: 

2 leeks 

grape tomatoes 

goat cheese 

fresh parsley 

One of the key steps for achieving the desired texture in this recipe is whipping the egg whites. So I wanted to review quickly my very best method for separating eggs. 

Make sure you have two bowls, one for the yolk and one for the white. Start by cracking the eggs over the bowl you're going to use for the whites. Gently pour the egg into your hand, letting the white slip through your slightly spread fingers into the bowl, and gently cradling the yolk.  I used gently twice in that sentence, but I think you get the picture. Go slow and use a delicate touch! Place the yolk in your second bowl. 

If yolk gets into the whites, they aren't going to whip up quite as nicely, so really try not to break them. Having said that, if your egg whites don't whip up properly, it's not a lost cause! You will still have a delicious frittata, it just won't have that "soufflé" quality that we're going for in this recipe. 

Leek and Goat Cheese Frittata 

6 eggs 

1 tbsp olive oil 

2 leeks, washed and trimmed, 

2 cloves garlic, sliced

handful fresh parsley, rinsed

handful grape tomatoes, sliced in half 

3 oz goat cheese, crumbled 

Parmesan cheese, grated, 3 tbsp

salt + pepper

Preheat the oven to 350 degrees Fahrenheit. Separate your eggs, following the directions mentioned above. Place your yolks in one bowl to the side, and your whites in a large bowl. 

Using the whisk attachment of a stand mixer, or a hand operated beater, begin whipping the egg whites. Start on a lower speed, then raise it as the egg whites start to froth. I like to use a stand mixer because then I can do my thing while I'm waiting. The egg whites will be done when they are glossy, white, and hold a stiff peak. 

In the meantime, gently heat the olive oil in a large, oven safe pan or skillet. Slice garlic and leeks, and sauté them in the oil until they begin to soften - about 5-8 minutes. 

Chop the fresh parsley and add it on top. 

Check it out! I actually had a double yolk, this is not seven eggs! 

Gently beat the yolks with a fork to break them, and then add salt and pepper. Slowly add them to your whipped egg whites in a thin stream, mixing continuously. 

When you have a pale yellow, fluffy egg mixture, add it to the pan with your vegetables. 

Stir gently to ensure that vegetables are distributed throughout the mixture, and then smooth the top with a spatula. 

Allow it to cook for about 5-10 minutes, or until the edges start to look a little dry.

Top your frittata with crumbled goat cheese, sliced tomatoes, and a sprinkle of parmesan cheese. 

Now place your whole frittata in the oven and bake for 15-20 minutes, or until it is golden brown on top. 

Slice and enjoy! You could make this recipe with other veggie combos as well -what about kale? Or broccoli? What other kinds of cheeses would be good in this? Who are you going to impress with your soufflé/frittata?

Leek and Goat Cheese Frittata

6 eggs
1 tbsp olive oil
2 leeks, rinsed and trimmed
2 cloves garlic, sliced
handful fresh parsley, rinsed
handful grape tomatoes, sliced in half
3 oz goat cheese, crumbled
3 tbsp Parmesan cheese, grated
salt + pepper
Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Separate the eggs, keeping yolks to the side in a bowl.
3. On a high speed, whip egg whites until stiff peaks form.
4. Heat olive oil in a large oven safe pan or skillet.
5. Sauté leeks and garlic until soft, about 5-8 minutes.
6. Chop fresh parsley and add to the pan.
7. Add salt and pepper to the egg yolks and beat them gently.
8. Slowly combine egg yolks and whites, mixing continuously.
9. Add eggs to the pan, stir to incorporate vegetables, and then smooth with a spatula.
10. Cook on stovetop until the edges look a little dry.
11. Top with goat cheese, tomatoes, and parmesan cheese.
12. Finish cooking in oven, about 15-20 min, or until golden brown on top.