Leeks, Shrimp, and Goat Cheese Frittata

A recipe by Jodi Liano

by

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4–6 ×

2 Tbsp. Butter

3 medium-sized Leeks, white and green parts, halved lengthwise, sliced thick and washed

Salt, to taste

Freshly ground pepper, to taste

1 Pinch Cayenne

2 Drops Hot Sauce

12 Large Eggs

3 Tbsp. Cream or Half & Half

¼ Cup Shrimp, cooked and chopped

¼ Cup Basil, minced or Fresh Dill

½ Cup Crumbled Goat Cheese

breakfast

From Eggs by Jodi Liano

  1. Adjust the oven rack about 5 inches from the broiler and heat the broiler. Melt the butter in a 12-inch oven-safe nonstick skillet over medium heat. Stir in the leeks and season with a little salt. Cover, reduce the heat to low and cook, stirring occasionally, until the leeks are softened, about 8 minutes.
  2. Meanwhile, combine the eggs and cream or half-and-half, and season with salt, black pepper, cayenne and hot sauce. Add the shrimp, basil or dill, and half of the goat cheese.
  3. Add the egg mixture to the skillet and cook, stirring with a rubber spatula to scrape the bottom of the pan, until large curds form but the eggs are still very moist, about 2 minutes. Shake the skillet to distribute the mixture evenly on the bottom of the pan and cook, without stirring, to allow the bottom to set, about 30 seconds.
  4. Dot the remaining goat cheese evenly over the eggs and slide the skillet under the broiler. Cook until the surface is puffed and spotty brown but the center remains slightly moist, 3 to 4 minutes.
  5. Remove the skillet from the oven and let stand for about 5 minutes. Gently loosen with a rubber spatula and slide onto a cutting board to slice into wedges to serve.