Souffled Frittata with Leeks, Tomatoes, and Goat Cheese
Ingredients
- 1 tablespoon olive oil
- 2 cups thinly sliced leek whites
- Coarse salt and freshly ground pepper
- 1 cup grape tomatoes
- 6 large egg whites
- 4 large egg yolks
- 4 ounces crumbled goat cheese
Directions
- Preheat oven to 350 degrees. In a 10-inch oven-proof nonstick skillet heat 2 teaspoons oil over medium heat. Add leeks and season with salt and pepper. Cover, and cook, stirring occasionally, until soft, 4 to 6 minutes. Stir in tomatoes, cover, and cook 2 minutes more. Transfer to a bowl.
- In a large bowl, beat egg whites with salt and pepper to stiff peaks; add egg yolks and whisk to combine.
- Brush skillet with remaining 1 teaspoon oil. Add eggs, tilting skillet to evenly distribute. Sprinkle with vegetables and goat cheese, pushing gently under surface. Cook over medium heat until sides are dry, 3 to 4 minutes. Transfer to oven and bake until puffed and golden, 15 to 20 minutes.
Tomato, Scallion, and Cheddar Frittata
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 bunch scallions, thinly sliced (1 cup)
- 2 cups grape tomatoes
- Coarse salt and ground pepper
- 8 large eggs, lightly beaten
- 1/2 cup grated cheddar (1 1/2 ounces)
Directions
- Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook about 5 minutes.
- Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
Cook’s Note
The frittata will appear to be mostly liquid on top when you transfer it to the oven, but as long as the edges are set, the eggs will finish cooking evenly.
Mushroom and Scallion Frittata
Ingredients
- 2 tablespoons olive oil
- 12 scallions, including green parts, cut into 1 1/2-inch pieces
- 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick, or white mushrooms, sliced
- Salt and pepper
- 8 eggs
- 1/2 cup grated Parmesan cheese
Directions
- Preheat oven to 350 degrees. Heat olive oil in a medium ovenproof skillet over medium heat. Add scallions, mushrooms, and 1/2 teaspoon salt; cover, and cook until the vegetables are very soft, about 15 minutes. (The vegetables start out piled high, but they cook down quickly.)
- In a large bowl, whisk together eggs and 1/4 teaspoon each salt and pepper. Pour egg mixture over the vegetables, stir for 2 minutes, then cook for 3 to 4 minutes more. Sprinkle cheese over the frittata, and bake in the oven for 15 minutes.
Cook’s Note
Cleaning shiitakes: Remove the mushroom stems and discard, then gently wipe the caps with a damp paper towel.