Get yourself a slice of this leek, arugula and goat cheese frittata recipe for breakfast today.

Leek, Arugula and Goat Cheese Frittata Recipe

A frittata is like the messy little brother of the omelette; instead of neatly folding the egg, you simply toss in all the ingredients into a skillet and cook. You can add everything from spinach and green peppers to bacon and feta cheese…traditional frittatas even include different types of pasta. In under 30 minutes, you too can have a customized breakfast treat to enjoy with the family. Check out this leek, arugula and goat cheese frittata recipe from KitchenBowl user chefnextdoor.

Ingredients:

• 1 tbsp. butter
• 1 tbsp. extra virgin olive oil
• 1 c. thinly sliced leeks
• 1 clove garlic, chopped
• 1 c. baby arugula
• 8 eggs
• ½ c. milk
• 1 c. monterey jack cheese
• 3 tbsp. fresh, finely minced parsley
• ¼ tsp. black pepper
• ½ tsp. salt
• 2 oz. goat cheese, crumbled

Step 1: Sauté Leeks

Start by preheating your oven to 375F. In a cast iron skillet over medium heat, melt the butter and olive. Throw in the leeks and sauté them for 5 minutes.

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Step 2: Add Arugula & Garlic

Add the arugula and garlic to the skillet and let it cook for 3 to 4 minutes or until the arugula is wilted.

Step 3: Eggs & Milk

Whisk the eggs and milk in a large bowl.

Step 4: Combine

Add the eggs/milk mixture, shredded cheese, parsley and pepper into the skillet with the leeks and arugula. Stir the mixture until soft curds form, then cook for 5 minutes.

Step 5: Add Cheese & Bake

Sprinkle the goat cheese over the now semi-formed frittata and place the entire thing in the oven. Let it bake for 10 minutes at 375F.

Step 6: Slice & Serve

Shift your oven to the broiler setting and cook it on high for an extra 2 minutes to brown the top. Let it cool for a couple of minutes and then serve.

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