This fresh and green frittata combines leeks and thyme to make a perfect breakfast. Make it on a lazy Saturday or you can even dress it up for a nice brunch item for a get-together.
Preheat the oven to 450°F and heat 2 tablespoons Colavita Olive oil in an ovenproof 10-inch skillet over medium heat.
Add the leeks and cook, stirring, until softened, about 15 minutes. Reduce the heat to keep the leeks from browning too much, but a slight caramelization is tasty for this frittata.
In a bowl, combine the chopped herbs, eggs and the Parmesan cheese. Season with salt and pepper and whisk until well blended.
Pour the eggs into the skillet and stir to distribute the leeks evenly.
Reduce the heat to low and cover the skillet loosely with a lid.
Using a spatula, occasionally lift the edges of the frittata to allow the uncooked egg to flow underneath, until the edges and bottom of the frittata are set but the center is still moist, 13 to 15 minutes.
Uncover the skillet and place it in the oven. Bake until the top is lightly colored and the center is firm, about 5 minutes
Garnish with more fresh herbs and uncut chives. If desired, sprinkle with some hot pepper flakes and Parmesan shavings.
Cut it into wedges and serve immediately.
Servings 4