Frittatas are usually weekend fare and I had set this one aside for this Sunday but I just couldn't wait that long. The inclusion of a trio of herbs, leeks, tomatoes and cheese make this a winning brunch. For frittatas, I prefer to use a base of egg whites for lean protein and then add in a few whole eggs for a dose of extra flavor and nutrients.
Leek And Roasted Tomato Frittata
1 c grape or cherry tomatoes, halved
3 T olive oil
fresh ground pepper
4 small leeks, sliced, about 1 c (white parts only)
4 whole eggs
1 c egg whites
1/2 c cream
1/3 c chopped fresh herbs (equal parts parsley, chives and tarragon)
1/2 c low fat ricotta cheese
Preheat oven to 375 degrees. Line a baking sheet with parchment paper, place the tomatoes on the sheet and drizzle with 1 T of olive oil. Season with a pinch of salt and pepper. Roast for until the tomatoes have blistered, about 20-25 minutes, stirring at the 15 minute mark. Set aside and reduce oven to 300 degrees.
While the tomatoes are roasting, take a 10" ovenproof skillet and saute the leeks in 1 T of olive oil over medium-high heat until tender, 3-4 minutes. Stir occasionally and when complete, remove from skillet and give the skillet a quick wash.
Whisk together the eggs, cream, leeks, herbs and 1 t salt.
Spray the bottom and sides of the skillet with a nonstick spray. Heat 1 T of olive oil over medium- high heat and swirl the oil around the coat the bottom of the skillet. Add egg mixture and let sit 10 minutes, occasionally tracing the perimeter of the eggs with a spatula to prevent browning and to allow running center to redistribute. Remove from heat and arrange tomatoes on top. Dollop ricotta on top of eggs and tomatoes and finish with a light layer of pepper. Bake until set, 10-12 minutes.