TOMATO AND LEEK FRITTATA
Light and airy beaten egg whites are the secret to a fluffy frittata.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 257 g, Fat 17 g, Protein 15 g
TOMATO AND LEEK FRITTATA (SBD PHASE 1)
I've finally gotten a chance to make this so I want to revise my description and add some information. Delish! this is a relatively easy recipe that can be eaten for pretty much any meal of the day. It would make a lovely addition to a brunch buffet as well as a nice light supper with a salad. I've made this recipe using half egg beaters and half real eggs, and I've also substituted 1/3 C grated parmesan or locatelli instead of cheddar... either way it turns out terriffic
Provided by CHRISSYG
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 137.4, Fat 9, SaturatedFat 3.5, Cholesterol 220.3, Sodium 130.9, Carbohydrate 5, Fiber 0.7, Sugar 2.3, Protein 9.2
LEEK AND TOMATO GRATIN
Provided by Mark Bittman
Categories easy, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they're fat, quarter them the long way. Chop the tomatoes and put them in a gratin dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.
- Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 825 milligrams, Sugar 12 grams
GREEN TOMATO AND LEEK FRITTATA
A frittata is perfect for a simple supper. This one is made with extra egg whites to lower fat content.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
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.
Nutrition Facts : Calories 110 g
LEEK AND SUN-DRIED TOMATO FRITTATA
Light, subtle flavor. From "Seasonal Food" by Susannah Blake. Try to find sun-dried tomatoes that are not packed in oil, or dry your own tomatoes.
Provided by Da Huz
Categories One Dish Meal
Time 30m
Yield 1 frittata, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 226.8, Fat 13.3, SaturatedFat 3.6, Cholesterol 372, Sodium 218.3, Carbohydrate 12.8, Fiber 2.1, Sugar 4.1, Protein 14.5
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