Tomato and leek frittata
South Beach diet
A hearty frittata is one of our favorite dishes for entertaining, since you can serve it warm or at room temperature. A large, nonstick, ovenproof skillet is a must for this recipe.
Tip: Leeks can be gritty, so they need to be washed thoroughly. To dislodge the dirt, put the sliced leeks in a colander and rub vigorously under cold running water.
2 teaspoons extra-virgin olive oil
2 medium leeks, cleaned and thinly sliced (white parts only)
1 tablespoon fresh thyme leaves
8 large eggs
3/4 cup fat-free milk
Salt and black pepper
3/4 cup white cheddar cheese, shredded
2 small (1 pound) ripe tomatoes, thinly sliced crosswise
1. Preheat oven to 350°F. Warm oil in 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook 8 minutes, until softened, stirring. Reduce heat to medium-low.
2. In medium bowl, whisk thyme leaves, eggs, milk, salt, and pepper. Stir in cheese. Pour over leek mixture in skillet. Gently lift up leek mixture to coat bottom of pan. Arrange tomato slices in overlapping pattern on top. Cook 8 minutes, until sides are set, but mixture is still loose on top. Transfer to oven, cook 10 minutes, until center is cooked through and tomatoes lightly browned. Remove from oven; run a rubber spatula around edges and underneath to loosen frittata from skillet. Slide onto serving platter. Cut into wedges.
8 g total fat (3 g sat)
215 mg cholesterol
5 g carbohydrate
9 g protein
1 g fiber
129 mg sodium