Leek and Goat Cheese Frittata

This Leek and Goat Cheese Frittata from the October/November 2012 issue of Fine Cooking was a big hit at Chez Dedon. There are more leeks than eggs in it, so the leeks are really the stars of this one. The goat cheese is a perfect partner with the leeks.

I used Laura Chenel’s Herb Chèvre from California, and it worked really well! The original recipe calls for plain goat cheese, so you can use whatever kind you like.

I am in high gear right now, getting the house ready and doing a few last minute errands before Laura and Byron’s wedding on Saturday! Bob says I’m kind of a “crazed” mother-of-the-bride, but I’m actually quite calm and just excited!

I probably won’t be posting anything more until after all of the festivities, but I wanted to share this Leek and Goat Cheese Frittata. It’s a winner and great dish for a late summer brunch or dinner.

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(Adapted from a recipe in Fine Cooking magazine)

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The original recipe called for 1 teaspoon of salt to be added to the eggs. I followed the recommendation of  someone who commented on Fine Cooking’s website. She said it was too salty, so I reduced the salt to 1/2 teaspoon.  It seemed just right!

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(print the recipe)

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Serves 4

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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

 Laura Chenel Herb Chèvre

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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. The frittata is good served warm or at room temperature.

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The geraniums are ready for the wedding! 

It’s supposed to be sunny and warm on September 22!