Tomato And Leek Frittata (Sbd Phase 1)

• 2 teaspoons extra virgin olive oil
• 2 medium leeks, cleaned and thinly sliced (white parts only)
• 1 tablespoon fresh thyme leave
• 8 large eggs
• 1/4 cup nonfat milk
• salt and black pepper
• 1/2 cup white cheddar cheese, shredded
• 2 small tomatoes, thinly sliced crosswise
• 1/4 teaspoon dried oregano

1. Preheat oven to 350u0b0F Warm oil in 10" ovenproof nonstick skillet over medium heat.
2. Add leeks; cook 8 minutes, until softened, stirring. Reduce heat to medium-low.
3. In a medium bowl, whisk together eggs, fresh thyme leaves, milk, salt, and pepper. Stir in cheese.
4. Pour over leek mixture in skillet.
5. Gently lift up leek mixture to coat bottom of pan.
6. Arrange tomato slices in overlapping pattern on top.
7. Sprinkle dried oregano over all.
8. Cook 8 minutes, until sides are set but mixture is still loose on top.
9. Transfer skillet to oven and cook 10 minutes, until center is cooked through and tomatoes are lightly browned.
10. Remove from oven; run a rubber spatula around edges and underneath to loosen frittata from skillet.
11. Slide onto serving platter. Cut into wedges.

extra virgin olive oil, leeks, thyme, eggs, nonfat milk, salt, white cheddar cheese, tomatoes, oregano

Taken from www.food.com/recipe/tomato-and-leek-frittata-sbd-phase-1-334584 (may not work)