This frittata comes together in a jiffy and can be served warm, room temperature or cold. Serve with a simple arugula salad, dressed with lemon juice and olive oil. It's a great quiche substitute, as it is both carb and gluten-free. Experiment with different fillings - the sky is the limit!
Leek, Prosciutto and Goat Cheese Frittata
Serves 8
Ingredients
12 large eggs OR 6 whole eggs + 10 egg whites
¼ cup skim or 2% milk
¼ cup Parmesan cheese, shredded
Kosher salt and pepper, to taste
2 tablespoons olive oil, divided
2 leeks, white and light green parts halved, thoroughly washed of dirt and cut into thin slices
¾ cup cherry tomatoes, halved
4 ounces goat cheese, crumbled
3 ounces thinly sliced prosciutto, cut into small pieces
3 tablespoons fresh parsley, chopped
Directions
- Preheat oven to 350°F.
- Add eggs, milk, Parmesan cheese and salt and pepper to a bowl, whisk until combined and set aside.
- Heat 1 tablespoon olive oil in sauté pan over low heat and add leeks. Cook until tender. Add to egg mixture.
- Add ¾ of the crumbled goat cheese and chopped parsley to the egg mixture. Stir to combine.
There are two baking options:
- Place an oven-safe sauté pan over medium-high heat and add 1 tablespoon of olive oil.
- Once pan is very hot, pour in the egg mixture and let cook for 2-4 min.
- Top with the rest of your goat cheese, prosciutto, tomatoes and parsley.
- Bake, uncovered, at 350°F for 25-30 minutes or until the frittata does not jiggle when you shake the pan.
OR
- Pour egg and leek mixture into a greased 11-in. x 7-in. x 2-in. baking dish.
- Sprinkle with goat cheese, prosciutto, tomatoes and parsley.
- Bake, uncovered, at 350°F for 25-30 minutes or until the frittata does not jiggle when you shake the pan.
