Leek, Red Pepper And Goat Cheese Frittata

Course : Vegetables
Serves: 1
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4 Tablespoons butter
2 Tablespoons oil
2 medium leeks -- white parts only, thinly sliced
1/2 medium red bell pepper -- seeded and thinly sliced
1/4 Pound goat cheese
6 large eggs
1/4 Teaspoon dried thyme
1 teaspoon salt and pepper

Preparation / Directions:

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.


Nutritional Information:

1679 Calories (kcal); 141g Total Fat; (74% calories from fat); 71g Protein; 35g Carbohydrate; 1365mg Cholesterol; 1231mg Sodium

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