Leek Sun Dried Tomatto And Goat Cheese Frittata Recipes

TOMATO AND LEEK FRITTATA WITH GOAT CHEESE

Steps:

• Preheat oven to 350 degrees. In a 10-inch, ovenproof nonstick skillet, heat 2 teaspoons olive oil over medium. Add 2 cups leeks; season with coarse salt and ground pepper. Cover; cook 2 minutes.
• Transfer to a bowl (reserve skillet). In another bowl, beat eggs with egg whites; season with salt and pepper. Brush skillet with 1 teaspoon olive oil. Add eggs; sprinkle with vegetables and goat cheese, pushing down slightly. Cook over medium until edges are set, 3 minutes. Transfer to oven; bake 15 to 20 minutes.

SUN-DRIED TOMATO AND GOAT CHEESE FRITTATA

Steps:

• Melt butter in an oven-proof skillet.
• Add garlic and onions; cook until tender.
• Add sun-dried tomatoes and sautee for another 2 minutes
• Pour egg beaters into a measuring cup and add salt and pepper.
• Pour over contents in skillet, stir gently to combine.
• Continue cooking 3-4 minutes until most of the eggs are cooked with only top still moist.
• Next put skillet in oven under broiler until eggs are set (2-3 minutes).
• Transfer frittata to a plate and add goat cheese to the top.

LEEK, SUN-DRIED TOMATO, AND GOAT CHEESE FRITTATA

Steps:

• P 117 of kitchen express.

LEEK AND SUN-DRIED TOMATO FRITTATA

Steps:

• Heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum). Add leeks and cook on medium-low about 10 minutes.
• Stir in sun-dried tomatoes and 1 cup parsley. Season with salt and pepper.
• Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix.
• Cook on low, scraping bottom of pan toward middle as it sets and letting uncooked egg run underneath. Cook in this manner until bottom is firm but top is still moist (about 10 minutes).
• Place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top).
• Serve in skillet or carefully flip out of skillet, flipping again so it is right-side up. Garnish with parsley.

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.

FRITTATA WITH CHEESE, SUN-DRIED TOMATOES, AND BASIL

Steps:

• Preheat broiler. Whisk eggs and cream in large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt, and pepper. Melt butter in large ovenproof nonstick skillet over medium-high heat. Add egg mixture; do not stir. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes. Sprinkle with olives and Parmesan cheese. Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.