Frittata with leeks, tomatoes and goat cheese
4 servings
35 minutes
Frittata with leeks, tomatoes, and goat cheese is the embodiment of Mediterranean sophistication and simplicity. Originating from Italian cuisine, frittata is an ideal dish for breakfast or a light dinner. The tender sweet flavor of leeks harmonizes with juicy cherry tomatoes, while goat cheese adds a special creamy texture and a hint of tanginess. Baked in the oven, it becomes airy, and the baked edges create an appetizing golden crust. This dish can be served hot or cold and pairs excellently with fresh green salads and crusty bread. Frittata is easy to prepare but has a rich flavor, making it a perfect choice for both everyday breakfasts and festive tables.
1
Cut the dark green leaves and roots of the leek. Slice the remaining parts in half lengthwise and chop thinly - about 2 cups needed. Rinse under cold water.
2
Preheat the oven to 180 degrees.
3
In a fireproof skillet, heat 2 tablespoons of olive oil over medium heat. Add leeks, season with salt and pepper. Cover and cook for 5 minutes. Then add cherry tomatoes, cover again, and cook for another 2 minutes. Transfer to a bowl.
- Extra virgin olive oil: 3 teaspoons
- Leek: 2 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Cherry tomatoes: 200 g
4
In another bowl, beat the eggs with the whites, adding salt and pepper.
- Egg white: 2 pieces
- Chicken egg (large): 4 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Grease the pan with the remaining olive oil, pour in the eggs, and sprinkle with vegetables. Top with diced cheese and gently press everything down. Place on medium heat for 3 minutes until the frittata sets at the edges. Then transfer to the oven for 15-20 minutes until cooked.
- Extra virgin olive oil: 3 teaspoons
- Goat cheese: 120 g