On my social media accounts last week I mentioned how much I have been enjoying frittatas for lunch. I do not know about you but, as the weather gets cooler I crave hot lunches. The egg base of my frittatas is always the same however, I switch the extra components of them every time. I simply use whatever veggie combination I have at hand.
I had this particular combination for lunch today and it was perfection. I just had to share it with you. I also used parsley from my herb garden which, made it extra special.
1 medium size leek
2 cups of mixed greens (kale, spinach, arugula)
the zest of one lemon
1/2 cup of liquid egg-whites
1 oz. of goat cheese
salt and pepper to taste
I also used...
cast iron skillet
a small whisk
Goat Cheese Lemon Leek Frittata
Preheat your oven to broil. Dice your leek in to half moon pieces. Rinse your leek and parsley and set aside. Spray your cast iron skillet with cooking spray and place in the stove top to preheat at medium heat. While your skillet is preheating, combine your egg-whites and egg in a bowl. Add your lemon zest to the egg mixture and whisk until well combined, set egg mixture aside. Add your leek to the preheated skillet and saute until the leeks have softened. Add in your parsley and spinach to your skillet and continue to saute until the greens get wilted. Add salt and pepper to taste.
Lower your stove top temperature to medium low heat. Add in your egg mixture evenly to the skillet. Let the edges of your frittata set all around the skillet. Using your spatula, lift the sides of the frittata, you are looking for a golden brown color. This process should take about 5 minutes.
After the sides of your frittata are set, turn off your stove burner and add/spread in your goat cheese on top . Place your frittata in the preheated broil oven for 5 minutes. After 5 minutes carefully remove your cast iron skillet from the oven and let it cool for about 5 minutes. Transfer your frittata to a plate and enjoy.
I normally avoid dairy products. I started introducing goat milk products into my diet about 2 weeks ago. So far I feel great with them; no acne breakouts and no abdominal discomfort. ;o)
I love pairing my frittatas with a couple of slices of brown rice bread.
I hope you give this one a try!