Start to finish: 25 minutes (Active: 10 minutes)
Servings: 4
1 leek
5 large eggs
3 tablespoons whole milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1/2 red bell pepper, diced (about ¾ cup)
3 oil-packed sundried tomatoes, diced
1 tablespoon finely chopped chives
2 ounces fresh goat cheese, crumbled (optional)
Preheat oven to 325 degrees F. Place four 12-ounce crocks, ramekins, or stoneware baking dishes on a baking sheet. Transfer to the oven to warm.
Trim the dark green leaves and root end of the leek. Cut in half lengthwise, then thinly slice each half. Transfer the sliced leek to a bowl of cold water, separating the layers with your fingers, and let rest for 5 minutes. Use a slotted spoon to gently transfer the leeks to another bowl, being careful not to disturb any sediment at the bottom of the bowl.
In a separate bowl, whisk together the eggs, milk, salt, and black pepper. Set aside.
Melt the butter in a saute pan over medium heat. Add the red pepper, tomatoes, and reserved leek and cook until the vegetables are softened, about 6 minutes. Remove from the heat and stir in the chives.
Remove the hot baking dishes from the oven. Evenly distribute the cooked vegetables among the dishes. Cover the vegetables with the egg mixture, dividing it evenly among the four dishes.
Bake the frittatas until the eggs are set, but still slightly jiggly on top, about 13 minutes (see note). Remove from the oven and immediately top the frittatas with crumbled goat cheese, if using. Serve hot or at room temperature.
Chef’s Note: The cooking time will be influenced by the type of material, size, and shape of your baking dish. Keep an eye on your frittata and adjust the cooking time, as needed.
Nutrition information per serving: 183 calories; 108 calories from fat; 12 g fat (6 g saturated; 0 g trans fats); 284 mg cholesterol; 400 mg sodium; 7 g carbohydrate; 1 g fiber; 3 g sugar; 11 g protein.
The Associated Press by The Culinary Institute of America in Hyde Park, New York.
