Lemon Frittata with Leeks and Goat Cheese

Here is the original recipe (which I totally stole from somewhere on Pinterest), but this is not quite what I did. I'll include my version below.

Lemon Frittata with Leeks and Goat Cheese

7 eggs
1 Meyer lemon, zested
3 ounces goat cheese
olive oil
2 Large leeks, cut lengthwise and rinsed
1/3 cup Italian parsley, chopped
salt and pepper

Preheat the broiler. In a large bowl, whisk the eggs until slightly bubbly and well mixed, then stir in the lemon zest. Crumble in the goat cheese.

Heat about a Tbsp of olive oil in a deep skillet over medium heat. It can be cast iron or another metal; just make sure it can go in the oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into half moons. Toss into the skillet and cook, stirring frequently, for about 10 minutes or until the leeks are softened. Stir in the parsley and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool for a minute or two, then pour the cooked leeks into the bowl with the eggs and stir.

Put the skillet back on the heat and film lightly with a bit more olive oil. Pour the egg and leek mixture in and cook over medium heat for about 10-15 minutes or until the frittata has mostly set. Use a spatula to lift up the edges and make sure it's cooking evenly, letting the uncooked eggs run down into the bottom of the pan.

When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy.  Remove from the oven and let rest 5 minutes. Flip out onto a platter and serve immediately.

My edits

5 eggs

1 lemon, zested

2 ounces goat cheese

Butter

1 Large leek, cut lengthwise and rinsed

1/3 cup Italian parsley, chopped

salt and pepper

Preheat the oven to 350. In a large bowl, whisk the eggs until slightly bubbly and well mixed, then stir in the lemon zest. Crumble in the goat cheese.

Heat about a Tbsp of butter in a deep skillet over medium heat. It can be cast iron or another metal; just make sure it can go in the oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into half moons. Toss into the skillet and cook, stirring frequently, for about 10 minutes or until the leeks are softened. Stir in the parsley and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool for a minute or two, then pour the cooked leeks into the bowl with the eggs and stir.

Put the skillet back on the heat and film lightly with a bit more butter. Pour the egg and leek mixture in and cook over medium heat for a couple of minutes or until the edges of the frittata have set. Place the frittata in the oven and bake for about 10-15 minutes, or until it has mostly set.

When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy.  Remove from the oven and let rest 5 minutes. Flip out onto a platter and serve immediately.