Tomato and Leek Frittata (Sbd Phase 1)

I've finally gotten a chance to make this so I want to revise my description and add some information. Delish! this is a relatively easy recipe that can be eaten for pretty much any meal of the day. It would make a lovely addition to a brunch buffet as well as a nice light supper with a salad. I've made this recipe using half egg beaters and half real eggs, and I've also substituted 1/3 C grated parmesan or locatelli instead of cheddar... either way it turns out terriffic

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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

Directions

1. Preheat oven to 350°F 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.