Thursday, August 18, 2016

Leek, Squash & Goat Cheese Frittata with Tarragon






A well-made frittata is one of the world's most perfect foods: equally good for breakfast or dinner, simple to make, and satisfying to eat. Take advantage of summer’s vibrant bounty from farmers' markets, local farm stands, or even your own backyard with this light and delicious Leek, Squash & Goat Cheese Frittata with Tarragon. The high ratio of leeks to eggs in this frittata brings the leeks’ sweet flavour and meltingly tender texture to the forefront, combined with the luscious goat cheese and sweet roasted butternut squash that abound in every bite. Quick and easy, a frittata is also ideal for using up leftovers. And when you have a lot of eggs, there's nothing better.




Leek, Squash & Goat Cheese Frittata with Tarragon
Serves 2

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.