I don't eat a lot of animal products, but every once in a while I go a little crazy at Whole Foods and end up coming back with cartons of eggs, cheese, and cream. This usually accompanies a week of heavy baking or copious readings of Julia Child's Mastering The Art of French Cooking.
This week I found myself with a fridge stocked with food hailing from one of my Whole-Foods-shopping-blackouts. There also were some leeks that I had bought for a forgotten risotto recipe chilling in my vegetable crisper.
Thinking cap perched on my head, I got to cooking.
Caramelized Leek and Goat Cheese Frittata
4 trimmed leeks
1/2 cup goat cheese
2 tbsp butter
1 tbsp brown sugar
Clean the leeks and slice in half. Chop the leeks and put to the side.
Heat a nonstick oven-safe skillet over medium-high heat. Melt the butter and add the brown sugar and leeks. Reduce heat and let the onions caramelize, roughly 2o minutes.
In a separate bowl, whisk the eggs, pepper, salt, and goat cheese.
You know you're a college student when you whisk eggs in red SOLO cups
Pour over the skillet and cover. Cook until the eggs are set but still slightly liquidy, roughly 15 minutes.
Put the skillet in the broiler (turned on, of course) and cook until the eggs are completely set, roughly 5-10 minutes. Remove from the oven and slice into four large portions.