Frittata with Leeks and Sun Dried Tomato

Frittatas are one of my favorites meals - they are quick and easy enough to make when you're feeling rushed to get dinner on the table, but provide a hearty, well-rounded one-dish meal. They are also incredibly versatile. They always include some combination of eggs, cheese, fresh herbs and vegetables but what combination can depend entirely on what you have on hand. Served with a salad this Frittata makes a simple yet substantial meal for two. Serve it with fresh fruit, and muffins and it will be brunch for four.

4 eggs beaten lightly and set aside
2 tablespoons of olive oil
3 small leeks rinsed thoroughly and sliced
1/4 cup sun dried tomatoes chopped
1 teaspoon fresh rosemary minced fine
2 oz package chevre cut into small bits
1/2 cup grated Parmesan cheese
a pinch kosher salt
fresh ground white pepper

Beat the eggs lightly in a dish and set aside. Pre-heat your broiler. On the stove, heat the oil in a flameproof saute pan and cook the leeks until just tender. Add the sun dried tomatoes and the rosemary and cook for an additional minute or two. Pour the eggs into the pan to cover the vegetables. Cook covered for about 8 minutes until the eggs are mostly set. Add the chevre, the Parmesan, and the salt and pepper. Remove the pan from the stove and put it in the pre-heated broiler for about 2 minutes until the top is slightly golden.

As always, the ingredients make the dish. When I make this frittata I use organic eggs from grass fed hens, local artisan cheeses, organic leeks when they are in season, and fresh rosemary from my garden.

Serves 2-4

Enjoy!