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1
Leeks -- In a medium oven proof skillet add 2 teaspoons of the olive oil and bring to medium heat.
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2
Add the leeks, 1/2 the salt and 1/2 pepper and cook 4-5 minutes until soft.
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3
Then stir in the grape tomatoes.
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4
Cook 2 more minutes then transfer to a medium size bowl.
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5
NOTE: If you have a non stick oven proof pan, that is definitely the pan to use for this.
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6
Eggs -- In a medium size bowl, beat the 6 egg whites with the remaining salt and pepper to stiff peaks (I used a whisk by hand, but you could also use a hand mixer).
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7
Slowly fold in the egg yolks and fresh chives by hand.
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8
Remember, folding means to gently add the egg yolks, do NOT mix or stir.
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9
Fritatta -- In the skillet we cooked the leeks in, add the remaining olive oil.
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10
I like to either brush or wipe on the oil, but make sure the entire pan is coated well.
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11
Add the eggs and top with the leeks, tomatoes and then the goat cheese.
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12
Make sure to gently push the cheese and vegetables down with a spoon so the egg mixture covers everything.
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13
Cook -- On medium heat on the stove about 4 minutes until sides are set.
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14
Then transfer to the oven and bake 15 minutes at 350 until golden brown and a knife comes out clean in the center.
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15
You want the eggs set.
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16
Serve -- Let the fritatta rest 5 minutes before serving.
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17
Add a nice side salad or fresh fruit for a perfect light dinner.
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18
ENJOY!
