Leek and Goat Cheese Frittata

By á-38

Ingredients

• 3 Tbs. unsalted butter
• 2 Tbs. olive oil
• 3 large leeks (white and light-green parts only),
• halved lengthwise, sliced on the diagonal 1/2-inch thick, and rinsed
• Kosher salt
• 6 large eggs
• Freshly ground black pepper
• 1 tsp. chopped fresh thyme
• 3 oz. goat cheese, crumbled

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Stir-frying

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Position a rack in the center of the oven and heat the oven to 350°F.

Heat 2 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch, ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the leeks and a generous pinch of salt and cook, stirring, until the leeks are tender and lightly browned, about 6 minutes. Transfer to a plate, spread in an even layer, and let cool briefly.

In a large bowl, whisk the eggs with 1 tsp. salt and several grinds of pepper. Add the leeks, thyme, and goat cheese and gently stir to combine.

Wipe the skillet clean and heat the remaining 1 Tbs. each butter and olive oil over medium-low heat. When the butter has melted, add the egg mixture and gently shake the pan to evenly distribute the leeks and cheese. Cook until the eggs begin to set around the edges, about 5 minutes. Gently shake the pan to be sure the frittata isn’t sticking (if necessary, slide a spatula around the perimeter to release it). Transfer the pan to the oven and continue to cook until the frittata is set in the center, about 5 minutes. Remove from the oven and let sit for about 2 minutes. Carefully slide the frittata onto a serving plate, cut into wedges, and serve warm or at room temperature.

I agree that this recipe calls for much too much salt. I would use half the amount of salt if I were to make it again. I also agree that the fats could be reduced without compromising the flavor very much.

I made this for breakfast and it's phenomenal. The flavor of the goat cheese pairs perfectly with the leeks (I didn't find it too salty either). The one thing I did do differently was to use a slotted spoon to remove my leeks from the skillet. This left enough oil/butter that I didn't need to add more, cutting out two tablespoons of fat. It still slid out of the skillet perfectly. You can read my full review at Taking On Magazines One Recipe At A Time: http://bit.ly/QPaoER

Tried this last night for dinner. Very tasty but there must be an error in the recipe. It calls for 1 teaspoon of salt to be added to the egg mixture which made it way too salty (I used unsalted butter and the quantity of this added salt is too much - was this recipe tested?). Reduce the salt by half.

With this correction it will be perfection. Very tasty and would be great for brunch. Also, easy to make for those who are new to frittata's.

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