Tomato and Leek Frittata

Light and airy beaten egg whites are the secret to a fluffy frittata

3 tsp. olive oil
2 cups leeks, sliced (white parts)
coarse sea salt
pepper, freshly cracked
1 cup grape tomatoes
6 egg whites
4 egg yolks
4 oz goat cheese, crumbled

Preheat oven to 350°F (175°C).

Heat 2 tsp. olive oil in 10” ovenproof nonstick skillet over medium. Add 2 cups sliced leeks (white parts); season with coarse sea salt and ground pepper.

Cover; cook 5 minutes. Stir in 1 cup grape tomatoes. Cover; cook 2 minutes. Transfer to bowl.

In another bowl, beat 6 egg whites with salt and pepper to stiff peaks. Whisk in 4 egg yolks.

Brush skillet with 1 tsp. olive oil. Add eggs; sprinkle with vegetables and 4 oz crumbled goat cheese, pushing slightly under surface. Cook over medium until sides are dry, 3 minutes.

Transfer to oven; bake 15-20 minutes.

Makes 4 servings.