Name: Leek Tomato Frittata
Prep time: 5 min
Cook time: 20 min
Ingredients: 6 oz Kielbasa; 1 tbsp Extra-virgin olive oil; 1/2 cup Leeks (top leaves discarded, base part chopped ); 8 Grape tomatoes (halved); 2 cloves Garlic (thinly sliced); 1 cup Mushrooms (chopped ); 8 Eggs (beaten); ¼ cup Fresh basil (chopped); 4 tbsp Goat cheese (crumbled ); 4 slices Sourdough bread (buttered if desired ); 1.5 cups Grapes ((Check the Fruit guide to substitute seasonal fruits) )

Leek Tomato Frittata

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Prep Time: 5

Cook Time: 20

Servings: servings

Calories: 566kcal

Ingredients

6 oz Kielbasa
1 tbsp Extra-virgin olive oil
1/2 cup Leeks top leaves discarded, base part chopped
8 Grape tomatoes halved
2 cloves Garlic thinly sliced
1 cup Mushrooms chopped
8 Eggs beaten
¼ cup Fresh basil chopped
4 tbsp Goat cheese crumbled
4 slices Sourdough bread buttered if desired
1.5 cups Grapes (Check the Fruit guide to substitute seasonal fruits)

US Customary - Metric

Instructions

For the sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer.
If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
Preheat the oven broiler on low.
Heat a large oven-safe nonstick or cast-iron skillet over medium heat. Once hot, add in the oil and leeks. Saute until they start to brown, then add in the tomatoes, garlic, and mushrooms. Continue to saute until the mushrooms soften. Season with salt and pepper.
Pour the eggs into the pan. Stir the eggs around to distribute the ingredients evenly. Evenly distribute the basil and goat cheese. Place the skillet under the broiler until the eggs are firm in the middle and slightly browned on top, about 6-10 minutes. Let sit for 3 minutes.
To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate.
Cut into wedges and serve with toast, sausage, and grapes.

Nutrition