Lemon Frittata with Leeks & Goat Cheese
The perfect make-ahead breakfast, it keeps well in the fridge for 4-5 days. The subtle flavor of lemon works beautifully with both leeks and tangy goat cheese.
Yield
3 servingsPrep
5 minCook
25 minReady
30 minAbout Leeks
Leeks are an often underused vegetable related to onions and garlic and possess many similar health benefits. In particular, leeks contain significant amounts of fiber and minerals such as potassium, magnesium, iron, phosphorus, and vitamins B, A, C, K, and folate. They have traditionally been used as an anti-inflammatory and juiced in treating arthritis, gout, and urinary tract inflammation.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
free range, preferably organic |
|
| 1 | large |
lemon
zest, preferably organic? |
*
|
| 90 | grams |
goat (chevre) cheese
crumbled |
|
| 1 | tablespoon |
coconut oil
not highly aromatic? |
* |
| 2 | large |
leeks
cut lengthwise and rinsed well between layers? |
*
|
| ⅓ | cup |
italian parsley
chopped |
|
| Sea salt, black pepper and red chilli flakes, to taste | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
free range, preferably organic |
|
| 1 | large |
lemon
zest, preferably organic? |
*
|
| 9E+1 | grams |
goat (chevre) cheese
crumbled |
|
| 15 | ml |
coconut oil
not highly aromatic? |
* |
| 2 | large |
leeks
cut lengthwise and rinsed well between layers? |
*
|
| 79 | ml |
italian parsley
chopped |
|
| Sea salt, black pepper and red chilli flakes, to taste | |||
Directions
Preheat the broiler. Whisk the eggs in a large bowl, then add lemon zest and half of the crumbled goat cheese.
Trim the leeks, then slice them into half moons using the white and green parts. Wash well to remove any potentially trapped grit. Drain well.
Heat the oil in an oven-safe skillet over medium heat. Add the leeks to the pan and cook, stirring frequently, about 10 minutes, until softened.
Stir in the parsley and cook for about 30 seconds. Remove from the heat, adding salt, pepper, and red chili flakes to taste.
Let cool slightly for a minute or two, then pour the cooked leeks into the bowl with the eggs and stir.
Return the skillet to the heat and add a teaspoon of oil. Heat for a minute or two until the oil is shimmering.
Transfer the egg and leek mixture into the hot skillet and cook over medium-heat for 10 minutes or until the frittata is mostly set; using a spatula to lift up the edges and ensure it's cooking evenly, allowing the uncooked eggs run down into the bottom of the pan.
Once the frittata has mostly set, but the eggs are still wet on top, sprinkle with the remaining goat cheese, then place it under the broiler for 3 to 5 minutes or until the top is golden brown and lightly puffy.
Remove the frittata from the oven (wrap the hot handle with a kitchen towel to prevent burns), and allow to rest for several minutes.
Serve immediately or you may cool and refrigerate for later use.
