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Tomato-Leek “Souffléd” Frittata

One of our top bed and breakfast recipes! Learn how to make this Castle in the Country favorite in your own home!

A frittata is typically made by sautéing 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 whites foam and add a very light and fluffy dimension to the frittata. This recipe has a somewhat Italian theme, but any combination of sautéed ingredients with any type of cheese could be used to make your own unique creation.

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Diet: Gluten-free, Vegetarian

Prep Time: 20 Minutes
Cook Time: 55 Minutes
Total Time: 1 Hour and 5 Minutes
Servings: 4


  • 1-2 leeks, white part only, washed and sliced
  • 1 Tbsp plus 1 tsp butter
  • ¼ cup water
  • 1 cup grape tomatoes, halved
  • 6 egg whites
  • 4 egg yolks
  • 4 oz asiago cheese, grated
  • 1 tsp dried Italian herb mix
  • salt and pepper to taste


  1. Preheat oven to 350° F.

  2. Melt 1 Tbsp butter in a 10-inch ovenproof nonstick skillet.

  3. Add leeks and water and season with salt and pepper. Cook uncovered over medium-low heat until all the water has boiled away (do not brown).

  4. While leeks are cooking, separate egg yolks and whites. Add whites to the bowl of a stand mixer if you have one.

  5. Add a dash of salt to the egg whites and whisk to stiff peaks.

  6. Remove skillet from heat and add tomatoes, egg yolks, cheese, and herbs.

  7. Gently fold in the leek/tomato/cheese mixture from the skillet to the egg whites so that the vegetables are evenly distributed.

  8. Melt 1 tsp butter in the empty skillet and add the folded ingredients.

  9. Cook over medium heat for 5-10 minutes until bottom begins to set.

  10. 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.

Recipe By: Chef at Castle in the Country - January 23, 2024