Leek and Red Pepper Frittata

Serves 10


2 teaspoons Grapeseed oil
1 cup Leeks, chopped, white and pale green parts only
1 cup Red pepper, chopped
8 Eggs
¾ cup Goat cheese, feta
½ teaspoon Sea salt
½ teaspoon Pepper

Saute leeks in oil until soft. Add peppers, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Put entire skillet in the oven and broil until frittata is puffed. Cut into wedges and serve. This is also great cold as a quick, portable breakfast on the way to work.

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