Tomato and Leek Frittata

Ingredients:

• 2 tsp extra-virgin olive oil
• 2 medium leeks
• 8 large eggs
• 1/4 cup skim milk
• pinch of salt
• freshly ground black pepper
• 1/2 cup fat-free shredded cheddar cheese
• 2 small tomatoes
• 1 tbsp fresh thyme

Makes 8 Servings

1. Preheat oven to 350 F. Warm oil in 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook 8 minutes, until softened, stirring. Reduce heat to medium-low.
2. In medium bowl, whisk eggs, milk, salt, and pepper. Stir in cheese. Pour over leek mixture in skillet. Gently lift up leek mixture to coat bottom of pan. Arrange tomato slices in overlapping pattern on top. Cook 8 minutes, until sides are set but mixture is still loose on top.
3. Transfer to oven, cook 10 minutes, until center is cooked through and tomatoes lightly browned. Remove from oven; run a rubber spatula around edges and underneath to loosen frittata from skillet. Slide onto serving platter and sprinkle with thyme. Cut into wedges.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears on The South Beach Diet Online. Eggs are a great way to kick-start your weight loss journey. This frittata was absolutely delicious. The combination of eggs, tomatoes, cheese and onions is so yummy it will leave you satisfied. It's hard to eat our at a restaurant because the quality of food is no where near the quality or taste of the meals you cook at home. You woulnd't be able to find something like this in any restaurant. Leeks can be gritty, so they need to be washed thoroughly. To dislodge the dirt, put the sliced leeks in a colander and rub vigorously under cold running water. If you can't find fresh leeks, I highly recommend buying packed leeks at your grocer's freezer. I also recommen using Organic Herbes de Provence Infused Olive Oil from the Imperial Olive in Williamsburg, VA for an authentic, rustic Mediterranean flavor.