Ingredients
- 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 rinse
- 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
Directions
- Preheat the oven to 350˚ and put a rack in the middle.
- 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.
- 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.
- Beat the eggs with the ½ teaspoon of salt. Add a few grinds of black pepper. Stir in the leeks, thyme, and goat cheese.
- 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.
- Put the frittata in the preheated oven and bake for about 5 minutes. The center should be firm when it is finished.
- Remove from the oven and let it set for 2 minutes before serving.
