Goat Cheese, Leek, & Dill Frittata

Breakfast on weekdays involves 3 steps, takes <5 minutes to consume, and requires the washing of exactly one dish.

Breakfast on weekends includes 2-3 hours of lazing around, a farmer’s market, usually 2+ grocery store stops, multiple mugs of black coffee, and a huge mess in the kitchen.

You guess which one is more delicious.

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Leeks are one of those vegetables I end up making more food puns about than actually cooking with…”there’s a leek in my sink.” Mkay, feel free to close my blog on your browser…I won’t be offended.

I once made a disgustingly bland pureéd potato leek soup in college and I think the whole experience scarred me…and continues to haunt my culinary pursuits well into my middle to late 20’s. I went out on a limb here this time, and I’m so glad I did. In the same fam as onions and garlic, leeks are high in Vitamin K, folate, and antioxidant polyphenols. Once I tossed in the gooey goat cheese, aromatic and slightly bitter dill morphed into a necessary add-in. Studies suggest the oils in dill may have “chemoprotective” factors that could help neutralize certain types of carcinogens.

I think the best and most unique part of this frittata is that half of the onion is roasted and the other half is folded in raw. Here you get the best of both onion worlds: fresh and slightly blackened for your onion-breath pleasure. The flavor that emerges is one that is guaranteed to impress your family, your amigos, but most importantly your own mouth.

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Check out my most favorite beloved weekend breakfast recipe below…the secret has been leeked.

Oh my god I am so sorry.

Goat Cheese, Leek, & Dill Frittata

Serves 6-8

  • 10 large eggs
  • 2 T extra-virgin olive oil
  • 1/4 cup goat cheese
  • 1/3 cup full-fat milk
  • 1 jalapeno, sliced
  • 1 red onion, chopped
  • 1 leek, white + yellow part only, sliced thinly
  • 5 cloves garlic
  • 1 handful fresh dill, chopped
  • 2 large sweet potatoes, diced (I used Japanese purple)
  • black pepper
  • 1/2 teaspoon sea salt
  • Carrot Top Pesto (as an optional topping)
  1. Preheat oven to 425 degrees. Line a baking sheet with tin foil. Place peeled garlic cloves and 1/2 of the onion on the sheet.  Reserve the rest of the onion for later. Roast for ~20 minutes or until caramelized and slightly blackened. When done, remove from oven and set onions aside, then chop up the garlic (should be a kind of creamy consistency). Turn down the oven to 350.
  2. While the garlic and onions are roasting up, grab a medium-large skillet and saute them sweet potaters in 1 T olive oil for about ~20 minutes over medium-high heat until slightly softened. Halfway through, add the leeks and cook until softened.
  3. In a large bowl, whip the eggs and milk together. Then add the raw onion, dill, jalapeno, and all of the cooked sweet potato, garlic and roasted onion. Pour the mixture into a cast iron skillet. Dollop the goat cheese on top and bake at 350 degrees for 20-30 minutes. Frittata is done when slightly jiggly (liiiike, JLo would be jealous) and just set.  An overbaked frittata sort of looks like a kitchen sponge. Appetizing? Nah, bro. Let it cool and then top it with delicious carrot top pesto. #alltheyums
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