Ingredients
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2 tablespoons extra-virgin Olive Oil
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2 large (180 g) Leeks
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1 teaspoon Sea Salt
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10 large Egg
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¼ cup (60 ml) heavy Whipping Cream
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½ teaspoon freshly ground Black Pepper
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½ cup 3 ounces (80 g) sliced Castelvetrano Olives
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4 ounces (110 g) creamy Goat Cheese
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Chopped Chives
Directions
Breakfast or dinner, a skillet of baked eggs also known as a frittata is a simple and satisfying choice. Here, I was lucky enough to be cleaning out the fridge after a party and found a few scattered olives and some creamy goat cheese. The combination, I’ve now found, is worthy of a trip to the store to acquire the necessary ingredients that may not happen to be lounging in your fridge as they were in mine. The sturdiness of this frittata makes it perfect picnic fodder or sandwich leftovers between a couple of pieces of bread for a hearty lunch.
Steps
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1
Done
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Preheat the oven to 350°F / 180°C. |
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2
Done
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In a large, oven-safe nonstick or cast-iron skillet, heat the olive oil over medium heat. Add the leeks and ½ teaspoon sea salt, then sauté until tender and starting to brown in parts, 5 to 7 minutes. |
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3
Done
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In a large bowl, whisk together the eggs with the cream, remaining ½ teaspoon sea salt, and the pepper. |
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4
Done
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Lower the heat under the skillet to low, then pour the eggs into the skillet, over the leeks, and scatter the olives and goat cheese over the top. |
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5
Done
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Carefully transfer the pan to the oven and bake for 10 to 15 minutes, or until the eggs are set around the edges and still a little soft in the middle, as they will continue to cook in the pan. Finish with chopped chives. |
