Souffled Frittata with Leeks, Tomatoes, and Goat Cheese

By markemilw

* 1 tablespoon olive oil
* 2 cups thinly sliced leek whites
* Coarse salt and freshly ground pepper
* 1 cup grape tomatoes
* 6 large egg whites
* 4 large egg yolks
* 4 ounces crumbled goat cheese

Ingredients

• 1 * 1 tablespoon olive oil
• 2 * 2 cups thinly sliced leek whites
• * Coarse salt and freshly ground pepper
• 1 * 1 cup grape tomatoes
• 6 * 6 large egg whites
• 4 * 4 large egg yolks
• 4 * 4 ounces crumbled goat cheese

Details

Adapted from marthastewart.com

Preparation

Step 1

1. Preheat oven to 350 degrees. In a 10-inch oven-proof nonstick skillet heat 2 teaspoons oil over medium heat. Add leeks and season with salt and pepper. Cover, and cook, stirring occasionally, until soft, 4 to 6 minutes. Stir in tomatoes, cover, and cook 2 minutes more. Transfer to a bowl.
2. In a large bowl, beat egg whites with salt and pepper to stiff peaks; add egg yolks and whisk to combine.
3. Brush skillet with remaining 1 teaspoon oil. Add eggs, tilting skillet to evenly distribute. Sprinkle with vegetables and goat cheese, pushing gently under surface. Cook over medium heat until sides are dry, 3 to 4 minutes. Transfer to oven and bake until puffed and golden, 15 to 20 minutes.