Frittata With Goat Cheese, Leeks, And Sage

• Vegetarian
• Gluten free

• Produce

  • 2 Leeks
  • 1 tsp Sage, fresh

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1 dash Pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 3 tbsp Butter
  • 6 tbsp Goat cheese

Found on glutenfreehomestead.com

Description

Ingredients

• 1 or 2 leeks, sliced
• 2 tablespoons extra virgin olive oil (EVOO), divided
• 3 tablespoons butter, divided
• 6 eggs
• ½ teaspoon salt
• dash of pepper
• 1 teaspoon fresh sage, chopped
• 6 tablespoons goat cheese, crumbled

Directions

• Heat 2 tablespoons of butter and 1 tablespoon of oil in a 10-inch ovenproof skillet.
• Add leeks and season with a little salt. Stir and cook for about 6 minutes until the leeks are tender and slightly brown. Transfer to a plate and set aside.
• Clean the skillet so it will be ready for cooking your frittata.
• Whisk the eggs in a mixing bowl. Add ½ of a teaspoon of salt and a dash of pepper. Stir in goat cheese, sage and your cooked leeks.
• Preheat your broiler on low and if possible set your oven rack seven inches from the heat source.
• Melt 1 tablespoon of butter and 1 tablespoon of oil in your skillet. Add your egg mixture, cover and cook for two minutes.
• Place the oven safe skillet under the broiler until the top is golden and fluffy, about 4 minutes. Since ovens vary, check your frittata after 3 minutes.
• Serve warm.