Preparation:
In a 12 inch skillet, heat 2 tablespoons of butter and oil. Cook the leeks
and pepper
until very soft, about 8 minutes. Melt in the goat cheese. Remove the
mixture
to a
large bowl and let it cool for a few minutes.
Add the eggs, thyme, salt and pepper to the leek mixture and whisk together
until
combined. Add remaining 2 tablespoons butter to the skillet and heat. Pour
the egg
mixture into the skillet and cook over medium heat until the eggs are
partially set.
Slide the frittata onto a large platter; flip it back into the skillet with
the uncooked
side down. Cook for 3 minutes
. Let cool and serve warm, cut into wedges. |
