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Serves 5
15 minutes preparation time
40 minutes cooking time
2 large leeks (about 3 cups sliced)
1 tablespoon butter
2 tablespoons of olive oil, divided
8 eggs
1 cup parmesan
5 ounces goat cheese
1 teaspoon salt
freshly ground black pepper
Preheat oven to 350 degrees.
Slice the dark green tops off the leeks and discard them (or save them for stock), keeping only the white and light green parts. Slice the leeks lengthwise and then across into half moon slices. Rinse the slices in a colander, shaking the leeks with your hands to ensure that any soil rinses away.
Heat the butter and olive oil over medium heat in a large, ovenproof sauté pan. Add the leeks and sauté them for a few minutes until they soften. Stir the leeks and cover the pan, cooking until the leeks are quite soft, another 7 or so minutes.
While the leeks are cooking, scramble the eggs in a medium-sized bowl. Add the parmesan, goat cheese, salt, and pepper. When the leeks are done, transfer them to a small bowl. Wipe out the pan with a paper towel.
Heat the remaining tablespoon of olive oil over medium high heat and swirl it around the pan so that it covers the sides as well as the bottom of the pan.
Add the leeks to the egg bowl and whisk them together immedediately. Add the egg mixture to the pan and lower the heat to medium. Cook on the stove top until the edges of the frittata have set. Transfer the pan to the oven and cook it until the center of the frittata is firm and it is golden brown.
Carefully remove the pan from the oven. Remember that the handle is hot! Run a rubber spatula around the sides of the pan. Place the pan next to the serving dish and carefully lift the frittata and slide it onto the plate. Serve hot or at room temperature.