Leek, Red Pepper, and Goat Cheese Frittata

[Guest guest]

Leek, Red Pepper, and Goat Cheese Frittata

 

4 tablespoons butter

2 tablespoons oil

2 leeks, white parts only, thinly sliced

1/2 red bell pepper, seeded and thinly sliced

1/4 pound goat cheese

6 eggs 1/2 teaspoon dried thyme

salt and pepper

Optional - dash Tabasco and red pepper flakes in the mix 

 

In a 12-inch skillet, heat two tablespoons of the butter and the oil. Cook the

leek and pepper until very soft, about eight minutes. Melt in the goat cheese.

Remove the mixture to a large bowl and let it cool for a few minutes. Add the

eggs, thyme, salt and pepper to the leek mixture and whisk together until

combined. Add the remaining two tablespoons butter to the skillet and heat. Pour

the egg mixture into the skillet and cook over medium heat until the eggs are

partially set. Slide the frittata onto a large platter; flip it back into the

skillet with the uncooked side down. Cook for another three minutes. Let cool

and serve warm or at room temperature, cut into wedges.