Tomato and Leek Frittata
This Tomato and Leek Frittata is a perfect brunch for a crowd! Creamy goat cheese tops a fresh cherry tomato and leek frittata. This is a super simple recipe for a one pan breakfast!
Servings: 4 servings
Ingredients
- 12 eggs
- 1/4 cup low fat milk (sub dairy free or water if preferred)
- 1 Tbsp olive oil
- 1 1/2 cups cherry tomatoes
- 1 cup leeks, see note
- 2 cloves fresh garlic, minced
- 6 oz goat cheese slightly crumbled
- fresh parsley for serving
Instructions
- Preheat oven to 325 degrees.
- In a 9 inch or larger cast iron skillet, heat olive oil. Add cherry tomatoes and leeks. Sauce for 4 minutes. Add garlic, and season with salt and pepper.
- Meanwhile, prepare eggs. Crack eggs in to a large bowl. Feel free to omit a few of the yolks to keep this dish a little lighter. Add milk or water. Add liberal salt and pepper. Whisk until frothy, about 1 minute.
- Once tomato and leek mixture is fragrant, remove from heat and add eggs to pan. Top with crumbled goat cheese.
- Bake for 15 minutes, checking to ensure it doesn't overcook. It will be done when eggs are slightly springy, and center doesn't jiggle. Serve warm with fresh chopped parsley.
Notes
Notes
- Leeks have a tendency to hold on to sand and grit due to how closely each layer is to each other.
- To prep correctly, slice end off leek, then halve. Thinly slice, so your left with thin "half moon" shaped pieces.
- Place in a large bowl, and fill with cold water, stirring every so often.
- Strain leek and rinse once more.