I Still Don't Like Eggs

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.  

Leek and Goat Cheese Frittata

Adapted from Rachel Eats

4 Leeks, white parts only, washed thoroughly and cut into thinly sliced half moons

6 Eggs

Splash of Milk (optional)

Olive oil (or butter)

Goat Cheese

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.