Serve this frittata garnished with some tomato slices, and sliced green onions tops.
Ingredients
3 tsp
Olive Oil, Extra Virgin
(divided)
1/2 cup
Leek
(leaves ONLY; chopped)
1/2 tsp
Salt
(divided)
1/2 tsp
Black pepper
(freshly ground; divided)
1/2 cup
Grape tomato (s)
1/4 cup
Capers, canned
(rinsed and drained)
3 medium
Egg
(whites)
1 tsp
Herbes de provence
(dried)
1 tsp, leaves
Thyme, dried
2 medium egg
Egg yolk
Instructions
Preheat oven to 350°F. Heat 2 teaspoons oil in a 10" ovenproof nonstick skillet over medium heat. Add leeks, 1⁄4 teaspoon salt, and a 1⁄4 teaspoon pepper. Cook 5 minutes. Stir in grape tomatoes and capers. Cover and cook 3 minutes. Transfer to a small bowl. In a medium bowl, quickly beat egg whites with herbes de Provence, thyme, and remaining salt and pepper. Whisk in egg yolks. Whisk until mixture is fluffy. Brush skillet with remaining olive oil. Add eggs and cooked tomato mixture. Cook over medium heat 4 minutes. Transfer to oven; bake 15–20 minutes or until eggs are set. To check, cut a small slit in center of frittata.
Notes:
*** leave goat cheese out to be considered Low Fodmap
