Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons butter
- 2 tablespoons oil
- 2 leeks white parts only thinly sliced
- ½ red bell pepper seeded and thinly sliced
- ¼ pound goat cheese
- 6 eggs
- ½ teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
In a 12-inch skillet heat two tablespoons butter and the oil then cook leeks and pepper for 8 minutes then melt in the goat cheese and remove mixture to a large bowl and allow to cool for a few minutes.
Add eggs, thyme, salt and pepper to the leek mixture and whisk together until combined.
Add remaining butter to the skillet and heat then pour egg mixture into skillet and cook over medium heat until eggs are partially set.
Slide the frittata onto a large platter then flip back into the skillet with the uncooked side down and cook for about 3 minutes longer.
Let cool and serve warm or at room temperature cut into wedges.
Category:Cathy's Recipes
Category:Frittata Recipes
Category:Leek Recipes
Category:Red bell pepper Recipes
Category:Goat cheese Recipes