From inthekitchenwithkath.com
(Adapted from a recipe in Fine Cooking magazine)
This frittata can be enjoyed warm or at room temperature!
Serves 4
3 tablespoons unsalted butter
2 tablespoons olive oil
3 large leeks, white and light green parts only, halved lengthwise, sliced on the diagonal 1/2–inch thick, and rinsed
Salt for seasoning the leeks
6 large eggs
½ teaspoon salt (for the eggs)
Freshly ground black pepper
1 teaspoon chopped fresh thyme
3 ounces goat cheese, crumbled
1. Preheat the oven to 350˚ and put a rack in the middle.
2. Heat 2 tablespoons of the butter and 1 tablespoon of oil over medium heat in a 10-inch ovenproof nonstick skillet. (I think a well-seasoned 10-inch cast iron skillet would work, too.
3. Add the leeks and sprinkle them with a bit of salt. Cook, stirring occasionally for about 6 minutes. The leeks will soften and will just be starting to brown a bit. Remove the leeks from the pan to a plate and let them cool a bit.
4. Beat the eggs with the ½ teaspoon of salt. Add a few grinds of black pepper. Stir in the leeks, thyme, and goat cheese.
5. Add the remaining 1 tablespoon of butter and 1 tablespoon of oil to the pan and heat over medium-low heat. When it has melted, pour in the frittata mixture. Shake the pan a bit so the leeks are evenly distributed. Cook for about 5 minutes until the eggs are beginning to set around the edges.
6. Put the frittata in the preheated oven and bake for about 5 minutes. The center should be firm when it is finished.
7. Remove from the oven and let it set for 2 minutes before serving.