This versatile recipe is delicious all year long and worthy of the most joyful celebrations from Easter and Mother’s day to baby showers and even pre-holiday meals with houseguests! Frittatas are frequently made with seasonal vegetables and are incredibly versatile; and they offer an impressive presentation on a plate or cut into elegant squares as an appetizer.
- 3 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 1 teaspoon salt + dash to taste
- 6 large eggs
- 1/2 cup Chunky Artichoke & Jalapeno Dip or Chunky Spinach, Artichoke & Parmesan Dip
- 1 teaspoon freshly ground pepper
- 3 large leeks (white and light green parts only slice thinly, rinse)
- 1 teaspoon chopped fresh thyme + extra for topping
- 3 oz. goat cheese, crumbled
- Position oven rack in the center of the oven and preheat to 350°F.
- Heat 2 Tablespoons of butter and 1 Tablespoon of olive oil in a 10-inch ovenproof nonstick skillet over med/high heat. When the butter has melted, add the leeks and a generous pinch of salt. Cook, stirring, until the leeks are tender and lightly browned, about 6 minutes. Transfer to a plate.
- In a large bowl, whisk eggs with dip and 1 each teaspoon salt and fresh pepper. Add the leeks, thyme, and goat cheese. Stir gently to combine.
- Wipe the skillet clean and heat the remaining Tablespoon of butter and olive oil over med/low heat. When butter has melted, add egg mixture and gently shake the pan to evenly distribute the leeks and cheese. Cook until the eggs begin to set around the edges, about 5-6 minutes. Gently shake the pan to be sure the frittata isn’t sticking (if necessary, slide a spatula around the perimeter to release it).
- Transfer the pan to the oven and continue to cook until the frittata is set in the center, about 8 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 warm or at room temperature.
- Top with additional fresh thyme.