Frittata with Leaks, Goat Cheese and Potatoes

Ingredients:

2 tbsp extra virgin olive oil

2 medium potatoes peeled and diced

1 tbsp of butter

2 ozs of water as necessary to ensure the vegetables do not stick to the skillet

2 leaks, mostly white part with a bit of the green thinly slices crosswise

9 large eggs

1 ½ tsp salt

½ tsp of ground black pepper

½ cup of crumbled goat cheese

Fresh thyme for topping

Directions:

Heat the oil on medium-low in a non-stick skillet that has a lid.  Add the potatoes and cook on medium heat until they soften slightly for about 10 minutes.  Add in the leaks.  Cover the skillet and continue cooking for another 10 minutes until the potatoes are fork tender.

While the vegetables continue to cook, beat the eggs for 5 minutes.  Remove the cover from the skillet, spreading the vegetables evenly over the surface and sprinkle with the salt and pepper.

Pour the beaten eggs over the vegetables cover and cook until the eggs are mostly set.  Pre-heat broiler and move the pan under the broiler for 2 to 3 minutes to finish cooking through.  Remove from the oven and place back on the rimmer at med-low speed, cover and sprinkle the goat cheese over the eggs, cover and cook until the cheese melts slightly (about 2-3 minutes.  Top with some thyme.

Serve hot and enjoy!