Best Tomato And Leek Frittata With Goat Cheese Recipes

Tomato, Scallion, and Cheddar Frittata image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 bunch scallions, thinly sliced (1 cup)
2 cups grape tomatoes
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup grated cheddar (1 1/2 ounces)

Steps:

Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook about 5 minutes.
Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes.
Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 170 g, Fat 12 g, Fiber 1 g, Protein 11 g

Potato-Leek Frittata image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced (1 cup)
2 cups cooked, cubed, peeled potato
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup part-skim ricotta

Steps:

Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.
Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 208 g, Fat 11 g, Fiber 1 g, Protein 12 g

Sun-Dried Tomato and Goat Cheese Frittata image

Provided by Chef Luciano

Categories Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1 garlic clove, minced
1 green onion, sliced
4 -5 slices sun-dried tomatoes
1/2 cup Egg Beaters egg substitute
1/8 teaspoon salt
1/8 teaspoon pepper
3 -4 slices goat cheese

Steps:

Melt butter in an oven-proof skillet.
Add garlic and onions; cook until tender.
Add sun-dried tomatoes and sautee for another 2 minutes
Pour egg beaters into a measuring cup and add salt and pepper.
Pour over contents in skillet, stir gently to combine.
Continue cooking 3-4 minutes until most of the eggs are cooked with only top still moist.
Next put skillet in oven under broiler until eggs are set (2-3 minutes).
Transfer frittata to a plate and add goat cheese to the top.

Nutrition Facts : Calories 132.4, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 543.1, Carbohydrate 6.7, Fiber 1.5, Sugar 3.4, Protein 1.7