Souffléd Frittata with Leeks, Tomatoes and Goat Cheese

A healthy, elegant and delicious brunch idea.

1 Tbsp. olive oil
2 cups leek whites, thinly sliced
coarse sea salt
pepper, freshly cracked
1 cup grape tomatoes
6 large egg whites
4 large egg yolks
4 oz goat cheese, crumbled

Preheat oven to 350°F (175°C).

In a 10” oven-proof nonstick skillet heat 2 tsp. oil over medium heat. Add leeks and season with salt and pepper.

Cover, and cook, stirring occasionally, until soft, 4-6 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 tsp. 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, 3-4 minutes.

Transfer to oven and bake until puffed and golden, 15-20 minutes.

Makes 4 servings.