Tomato And Leek Frittata (sbd Phase 1)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 teaspoons extra virgin olive oil
• 2 medium leeks, cleaned and thinly sliced ( parts only)
• 1 tablespoon fresh thyme leave
• 8 large eggs
• 1/4 cup nonfat milk
• salt and black pepper
• 1/2 cup cheddar cheese, shredded
• 2 small tomatoes, thinly sliced crosswise
• 1/4 teaspoon dried oregano

Recipe

• 1 preheat oven to 350°f warm oil in 10" ovenproof nonstick skillet over medium heat.
• 2 add leeks; cook 8 minutes, until softened, stirring. reduce heat to medium-low.
• 3 in a medium bowl, whisk together eggs, fresh thyme leaves, milk, salt, and pepper. stir in cheese.
• 4 pour over leek mixture in skillet.
• 5 gently lift up leek mixture to coat bottom of pan.
• 6 arrange tomato slices in overlapping pattern on top.
• 7 sprinkle dried oregano over all.
• 8 cook 8 minutes, until sides are set but mixture is still loose on top.
• 9 transfer skillet to oven and cook 10 minutes, until center is cooked through and tomatoes are lightly browned.
• 10 remove from oven; run a rubber spatula around edges and underneath to loosen frittata from skillet.
• 11 slide onto serving platter. cut into wedges.