Spring Leek & Goat Cheese Frittata
Fluffy pasture-raised baked eggs folded with tender caramelized spring leeks, creamy fresh goat cheese curds, and snips of garden chives.
Ingredients
Execution Steps
- 1
Preheat oven to 190°C (375°F). In a mixing bowl, whisk eggs with milk, salt, black pepper, and half the snipped chives until airy and completely homogenized.
- 2
Melt butter in a 25cm (10-inch) oven-safe cast iron skillet over medium-low heat. Add sliced leeks and sauté gently for 7-8 minutes until soft, sweet, and lightly golden.
- 3
Pour whisked egg mixture evenly over the caramelized leeks. Cook on the stovetop undisturbed for 2 minutes until bottom and edges begin to set.
- 4
Dot the top surface evenly with soft crumbled goat cheese.
- 5
Transfer the skillet into the preheated oven and bake for 12-14 minutes until center is puffed and barely set.
- 6
Cool for 5 minutes in skillet, scatter remaining fresh chives across the top, slice into generous wedges, and serve.
Eggs set into rigid protein lattices at precisely 65°C to 70°C. Introducing moisture via milk and pockets of tart goat milk fat disrupts aggressive protein coagulation, ensuring a tender custard rather than an accidental rubber disc. We recommend prompt consumption.
AI Compilation Disclaimer: This recipe was generated by a generative AI model. Algorithmic estimates may vary. Verify food handling safety, cooking temperatures, and check ingredients against personal allergens before proceeding. Read the full Disclaimers & Terms.