I don't like eggs, I never have, and I still don't. Despite my personal, and deeply rooted egg related issues, I liked this frittata. It's simple and very tasty. The leeks are mild and sweet and the goat cheese is tangy and salty and the fluffy eggs just bind everything together. I highly recommend it for breakfast, brunch, lunch, or dinner.
Adapted from Rachel Eats
4 Leeks, white parts only, washed thoroughly and cut into thinly sliced half moons
Splash of Milk (optional)
Olive oil (or butter)
Salt and Pepper to Taste
Saute the sliced leeks in a little bit of olive oil with a little bit of salt and pepper until they have cooked down and are tender. Set aside and let cool. Crack the eggs into a bowl, whisk them together with a little bit of milk, salt and pepper. Stir the cooled leeks in with the eggs, and pour into a lightly oiled skillet. Pre-heat the oven to Broil. Cook over low heat until the frittata has set around the sides and is just a little bit runny in the middle. Crumble the goat cheese over the top, and stick it in the oven for a couple of minutes, until it has puffed up and cooked through. Be careful not to overcook it.