Tomato and Leek Frittata
Prep: 12 mins
Cook: 20 mins
Total time: 32 mins
3 teaspoons olive oil, divided
1⁄2 cup chopped leek leaves (the green parts only if following low FODMAP)
1⁄2 teaspoon sea salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
1⁄2 cup grape tomatoes
1⁄4 cup capers, rinsed and drained
1 additional egg white
1 teaspoon dried herbes de Provence
1 teaspoon dried thyme
Preheat oven to 180°C
Heat 2 teaspoons oil in a 10" ovenproof nonstick pan 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, cooked tomato mixture, and goat cheese. 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 centre of frittata.