Leek, Squash & Goat Cheese Frittata with Tarragon
4 large eggs
1/8 cup light cream
1 leek, washed and finely sliced
2 tbsp butter
1 cup butternut squash, cubed and roasted
1/4 cup goat cheese, crumbled
1 tbsp chopped tarragon
Kosher salt and pepper
Position a rack in the center of the oven and preheat the oven to 375°F. Melt the butter in a 8-inch, ovenproof nonstick frying pan over medium-high heat. When the butter has melted, add the leeks and a generous pinch of salt and cook, stirring, until the leeks are soft and translucent, about 5-6 minutes. Then add the roasted squash and sauté for 2-3 minutes or until warmed through. Whisk the eggs and light cream together in a small bowl, then add to the pan and give a gentle stir.
Next add in dollops of goat cheese around the pan followed by the fresh tarragon leaves, salt and pepper. Allow the frittata cook for 6-8 minutes without stirring to set the bottom of the eggs. As the outer edges of the eggs begin to cook and firm up a bit, the centre will still appear runny. Transfer the pan to the oven and continue to cook until the frittata is set in the centre, about 5 minutes. Remove from the oven and let sit for about 2 minutes. Carefully slide the frittata onto a serving plate, cut into wedges, and serve immediately with a light green salad.