Tomato Leek And Chive Frittata Recipes

TOMATO AND LEEK FRITTATA

Steps:

• Preheat oven to 350 degrees. Heat 2 teaspoons olive oil in 10-inch ovenproof nonstick skillet over medium. Add 2 cups sliced leeks; season with coarse salt and ground pepper. Cover; cook 5 minutes. Stir in 1 cup grape tomatoes. Cover; cook 2 minutes. Transfer to bowl.
• In another bowl, beat 6 egg whites with salt and pepper to stiff peaks. Whisk in 4 egg yolks.
• Brush skillet with 1 teaspoon olive oil. Add eggs; sprinkle with vegetables and 4 ounces crumbled goat cheese, pushing slightly under surface. Cook over medium until sides are dry, 3 minutes. Transfer to oven; bake 15 to 20 minutes.

GREEN TOMATO AND LEEK FRITTATA

Steps:

• Place sliced leeks in a large bowl of cold water, and let soak for 5 to 10 minutes to rid them of dirt and sand. Lift them out of the water, and pat dry.
• Heat oil in a medium nonstick skillet with an ovenproof handle over medium-low heat. Add leeks and cook until golden, about 7 minutes. Add tomatoes, 1/2 teaspoon salt, and 1/8 teaspoon pepper; stir. Raise heat to medium, and cook until tomatoes are tender, about 5 minutes. Remove from heat, and set aside to cool.
• Heat broiler. Place 4 whole eggs in a large bowl, and beat with a fork. Add leek-and-tomato mixture, remaining 1 teaspoon salt and 1/8 teaspoon pepper, Parmesan, and basil; mix to combine.
• Whisk egg whites until stiff but not dry. Gently fold whites into egg mixture.
• Heat butter in a medium nonstick skillet with an ovenproof handle over medium heat. As soon as butter begins to foam, but not brown, pour in egg mixture. Reduce heat to low, cover pan, and cook until eggs start to set and thicken but the surface is still runny, 5 to 7 minutes.
• Remove cover, and place skillet under the broiler. Broil until the top of the frittata is set, but not browned, about 3 to 5 minutes. Remove from broiler.
• Run a spatula under frittata to loosen it from the pan, and transfer to a serving dish. Cut into 6 wedges, and serve immediately, or let stand for up to 1 hour, and serve at room temperature.

TOMATO AND LEEK FRITTATA (SBD PHASE 1)

Steps:

• Preheat oven to 350°F Warm oil in 10" ovenproof nonstick skillet over medium heat.
• Add leeks; cook 8 minutes, until softened, stirring. Reduce heat to medium-low.
• In a medium bowl, whisk together eggs, fresh thyme leaves, milk, salt, and pepper. Stir in cheese.
• Pour over leek mixture in skillet.
• Gently lift up leek mixture to coat bottom of pan.
• Arrange tomato slices in overlapping pattern on top.
• Sprinkle dried oregano over all.
• Cook 8 minutes, until sides are set but mixture is still loose on top.
• Transfer skillet to oven and cook 10 minutes, until center is cooked through and tomatoes are lightly browned.
• Remove from oven; run a rubber spatula around edges and underneath to loosen frittata from skillet.
• Slide onto serving platter. Cut into wedges.

TOMATO, LEEK AND CHIVE FRITTATA

Steps:

• Leeks -- In a medium oven proof skillet add 2 teaspoons of the olive oil and bring to medium heat. Add the leeks, 1/2 the salt and 1/2 pepper and cook 4-5 minutes until soft. Then stir in the grape tomatoes. Cook 2 more minutes then transfer to a medium size bowl.
• NOTE: If you have a non stick oven proof pan, that is definitely the pan to use for this.
• Eggs -- In a medium size bowl, beat the 6 egg whites with the remaining salt and pepper to stiff peaks (I used a whisk by hand, but you could also use a hand mixer). Slowly fold in the egg yolks and fresh chives by hand. Remember, folding means to gently add the egg yolks, do NOT mix or stir.
• Fritatta -- In the skillet we cooked the leeks in, add the remaining olive oil. I like to either brush or wipe on the oil, but make sure the entire pan is coated well. Add the eggs and top with the leeks, tomatoes and then the goat cheese. Make sure to gently push the cheese and vegetables down with a spoon so the egg mixture covers everything.
• Cook -- On medium heat on the stove about 4 minutes until sides are set. Then transfer to the oven and bake 15 minutes at 350 until golden brown and a knife comes out clean in the center. You want the eggs set.
• Serve -- Let the fritatta rest 5 minutes before serving. Add a nice side salad or fresh fruit for a perfect light dinner. ENJOY!