Check out this cool way to ensure the best results for a fluffy delicious frittata that is cooked through perfectly! The trick is to separate your eggs, beat the egg whites to stiff peaks and then whisk in a little less egg yolk. You cook it on the stove to set the outer edges and then finish it in the oven at a low temp of 350° to finish the process and lightly brown the top.
The results; a perfectly cooked frittata. The key; stiff egg whites make the fluffiest frittata!
My fresh leeks from Talley Farms were the main ingredient for my frittata. They were paired with grape tomatoes and goat cheese to complete the combination for a nicely balanced entree.
I served the frittata with Pecan, Cranberry & Orange Muffins that I made for my AARP Staying Sharp “House Party“. They are great brain food and very healthy as they contain cranberries, filled with high-quality antioxidants that help you maintain healthy cognitive functioning. They also included fresh orange zest and juice from my sweet and luscious Talley Farms oranges. A perfect accompaniment for my frittata!
Adapted from Martha Stewart
Ingredients
- 3 teaspoons olive oil, separated
- 2 cups sliced leeks (white & light green parts)
- Coarse salt and ground pepper
- 1 cup grape tomatoes
- 6 egg whites
- 4 egg yolks
- 4 ounces crumbled goat cheese
Directions
- Preheat oven to 350 degrees. Heat 2 teaspoons olive oil in 10-inch ovenproof nonstick skillet over medium. Add 2 cups sliced leeks; season with coarse 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 teaspoon olive oil. Add eggs; sprinkle with vegetables and 4 ounces crumbled goat cheese, pushing slightly under surface. Cook over medium until sides are dry, 3 minutes. Transfer to oven; bake 15 to 20 minutes.
(Printable recipe can be found in my recipe index under Breakfast)