This fresh, simple frittata is abundantly laced with herbs and makes a fast, lovely lunch. And try different variations to find flavor combinations you like: chopped asparagus, baby arugula leaves, thinly sliced wild mushrooms, or Kalamata olives with feta cheese are some options.
1 Tbs. olive oil
1 small leek, thinly sliced (white and some pale green)
4 whole eggs
6 egg whites
1/4 cup milk or cream
2 Tbs. finely chopped fresh tarragon leaves
1 Tbs. finely chopped fresh parsley
1 Tbs. chopped fresh chives
1 Tbs. chopped basil
1 Tbs. finely chopped thyme
1/2 cup red, yellow, or mixed cherry or grape tomatoes, halved
4 oz. soft goat cheese
Additional fresh herbs for garnish Chive, tarragon, or sage blossoms for garnish (optional)
- Heat olive oil over medium heat in 12-inch ovenproof skillet (if using a pan with a plastic handle, wrap foil around handle). Add leek, and cook until just tender, 3-4 minutes.
- Beat eggs, egg whites, milk, and herbs together in large bowl. Pour over leeks, sprinkle with salt and pepper, and reduce heat to medium-low. Cover, and cook over medium-low heat until eggs are set underneath, lifting edges of frittata and tilting pan to allow uncooked egg to run under, 3-4 minutes.
- Remove skillet from heat, and preheat broiler to high. Scatter tomatoes and goat cheese on top of eggs, shaking pan to allow tomatoes to settle. Place in oven 8 inches from heat, and broil 2-3 minutes, or until top is golden and slightly puffed.
- Remove from oven, and let stand 3 minutes. To serve, cut into wedges and place one wedge on each individual plate. Garnish with fresh herbs and chive blossoms, if desired, and serve hot. (Frittata may also be served chilled.)
per serving: 113 cal; 9g pro; 7g total fat (3g sat fat); 3g carb; 100mg chol; 135mg sod; <1g fiber; 1g sugar
Related Article:Cooking with Herbs