After taking a bite of this frittata, my husband sat for a minute and then said ‘Goat cheese is great, when done in the right way.’ Uh oh…and while I couldn’t agree more, I do know he’s not as fond of goat cheese as I am. Fortunately he followed that up by saying ‘This way was definitely the right way!’ and quickly cleaned his plate!
Goat cheese is definitely an ingredient that makes a statement. Too much can ruin a dish. Just the right amount can take an ordinary dish and make it extraordinary.
So is the case with this frittata. Goat cheese is the perfect complement to liven up the sauteed vegetables and eggs. I reduced the amount of goat cheese from the original recipe, as I found it a bit overpowering. I was a little generous when measuring the leeks because I love the subtle flavor and beautiful color. Since I had large grape tomatoes, I halved them, and they still burst with each bite. Beating the egg whites gives this frittata a souffle-like quality that just melts in your mouth.
The result is an exquisit blast of flavors in a light and airy frittata.
Tomato and Leek Frittata with Goat Cheese
Yields 4 servings
3 teaspoons olive oil
2 1/4 cups sliced leeks
coarse salt and ground pepper
1 cup grape tomatoes
6 egg whites
4 egg yolks
3 ounces crumbled goat cheese
- Preheat oven to 350 degrees. Heat 2 teaspoons olive oil in 10-inch ovenproof nonstick skillet over medium. Add leeks ; season with coarse salt and ground pepper. Cover; cook 5 minutes. Stir in tomatoes. Cover; cook 2 minutes. Transfer to bowl and wipe out skillet.
- In another bowl, beat 6 egg whites with salt and pepper to stiff peaks. Whisk in 4 egg yolks.
- Heat skillet with 1 teaspoon olive oil. Add eggs; sprinkle with vegetables and goat cheese. Cook over medium until sides are dry, 3 minutes. Transfer to oven; bake until eggs are set, about 15 to 20 minutes.
