One of our top bed and breakfast recipes! Learn how to make this Castle in the Country favorite in your own home!
Tomato-Leek “Souffled” Frittata
A frittata is typically made by sauteing vegetables, adding egg and cheese to the pan, and finishing in the broiler. Here we separate the eggs first and whip the whites into a stiff peak. If done properly, the egg white foam adds a very light and fluffy dimension to the frittata. This recipe has a somewhat Italian theme, but any combination of sauteed ingredients with any type of cheese could be used to make your own unique creation.
This recipe yields four servings.
- 1-2 Leeks, white part only, washed and sliced
- 1C grape tomatoes, halved
- 1T plus 1t butter
- 6 egg whites
- 4 egg yolks
- 4 oz Grated Asiago Cheese
- 1t dried Italian herb mix
- Salt & Pepper to taste
1. Preheat oven to 350F. Melt butter in a 10-inch ovenproof nonstick skillet. Add leeks and 1/4C water and season with salt and pepper. Cook uncovered over medium-low heat until all the water has boiled away (Do not brown.) Remove from heat and add tomotoes, egg yolks, cheese, and herbs.
2. Add a dash of salt to the egg whites and whisk to stiff peaks. Gently fold in the leek/tomato/cheese mixture from the skillet so that the vegetables are evenly distributed.
3. Melt 1t butter in the empty skillet and add the folded ingredients. Cook over medium heat for 5-10 minutes until bottom begins to set. Transfer to the oven and bake 20-30 minutes until center is set and a golden brown crust has developed. Cut into quarters and enjoy.