This savory frittata with its sweet leeks, creamy goat cheese, and delicately earthy sage make for a lovely blend of flavors.
Happy December! I’m so excited to share the recipe for this savory frittata with goat cheese, leeks, and sage with you today. This quick and easy dish is perfect for a special holiday brunch. The sweet leeks, creamy goat cheese, and delicately earthy sage make for a lovely blend of flavors.
A little secret: I actually made three of these frittatas all in one day when I was tweaking the recipe (I wanted to make it as fluffy as possible). I refrigerated the extra frittatas and heated them up for breakfast the next morning, and they hadn’t lost any of their deliciousness. So it’s also an excellent make-ahead dish!
All of my children will be home for Christmas. My oldest son lives out of state, but he’s traveling back to be with us during the holidays. That means we’ll all enjoy our traditional festivities together, including our Christmas movie marathon and eating lots of good food. I’m thinking of making this frittata for a fun Christmas Eve breakfast or on Christmas morning after opening presents. It’s sure to be a big hit.
Let’s talk about the ingredients. I chose goat cheese because of its subtle tart taste with a creamy texture. Also, because it’s closer in comparison to human milk than that of a cow, some people with low tolerance to cow’s milk can tolerate goat’s milk. Read more about goat cheese here.
The cheese I used is a Chèvre from the Vermont Creamery. This is an absolutely wonderful cheese. They proudly state that their goats’ milk comes from high quality, sustainable, and environmentally sound farms. If you have any goat cheese left over after making this recipe, I highly recommend crumbling it over a green salad. It’ll really turn it into something special.
Next, we have the leeks. These are extremely good for you. Like garlic and onions, leeks belong to a vegetable family called the Allium vegetables. See here for all the health benefits.
Here’s a tip for preparing the leeks.
To clean leeks, cut off the dark green tough leaves. Next, cut a thin slice from the root and run the leeks under water to wash away all the soil from the inner layers. Finally, slice crossways up to the root end and discard the end.
Then, let the sliced leeks sit for at least 10 minutes before cooking.
When leeks are sliced, they release a natural defense compound called allicin. While allicin serves to protect Allium vegetables from their enemies, it’s also a potent antimicrobial which helps our immune systems.
Waiting 10 minutes after slicing dramatically increases the expression of allicin in the leeks. If you have allowed your leeks to sit for 10 minutes, you can cook them on low or medium heat for a short period of time (up to 15 minutes) without destroying the allicin.
So, it’s a good idea to slice the leeks first and let them sit before preparing the rest of your meal. This is a good rule of thumb for garlic and onions, as well.
Ready to make your frittata?
Let’s get started!
I cook all the ingredients in a cast-iron skillet that can be transferred to the oven and broiled. Start by cooking the leeks in butter and oil seasoned with a little salt until they are tender and slightly brown. Do this on a medium heat so that the butter and oil don’t smoke. Then set them aside on a plate and wipe the skillet clean so it will be ready for cooking your frittata.
Now whisk the eggs in a mixing bowl with about half of a teaspoon of salt and a dash of pepper. Stir in goat cheese, sage and your cooked leeks.
Meanwhile, preheat your broiler on low and if possible set your oven rack seven inches from the heat source.
Next, melt some butter with oil in your skillet. Add your egg mixture, cover, and cook for two minutes.
Finally, place the oven safe skillet under the broiler until the top is golden and fluffy, about 4 minutes. Since ovens vary, check your frittata after 3 minutes.
To serve, cut your fluffy frittata into slices. I love pairing it with a simple fruit salad and a cup of tea or coffee.
I hope you have a festive holiday season, spending time with loved ones and creating many happy memories that you’ll treasure for years to come. Enjoy, my friend!
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Frittata With Goat Cheese, Leeks, And Sage
- 1 or 2 leeks sliced
- 2 tablespoons extra virgin olive oil EVOO, divided
- 3 tablespoons butter divided
- 6 eggs
- 1/2 teaspoon salt
- dash of pepper
- 1 teaspoon fresh sage chopped
- 6 tablespoons goat cheese crumbled
- Heat 2 tablespoons of butter and 1 tablespoon of oil in a 10-inch ovenproof skillet.
- Add leeks and season with a little salt. Stir and cook for about 6 minutes until the leeks are tender and slightly brown. Transfer to a plate and set aside.
- Clean the skillet so it will be ready for cooking your frittata.
- Whisk the eggs in a mixing bowl. Add 1/2 of a teaspoon of salt and a dash of pepper. Stir in goat cheese, sage and your cooked leeks.
- Preheat your broiler on low and if possible set your oven rack seven inches from the heat source.
- Melt 1 tablespoon of butter and 1 tablespoon of oil in your skillet. Add your egg mixture, cover and cook for two minutes.
- Place the oven safe skillet under the broiler until the top is golden and fluffy, about 4 minutes. Since ovens vary, check your frittata after 3 minutes.
- Serve warm.
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