Spring Vegetable Frittata

This is a great thing to make when you really have no idea what to make. And leeks, Vidalia onions, garlic, fresh green peas, and eggs are an ideal combination -- especially when they're the only inspiring things you find in your fridge on a weeknight (well, besides lemon wedges, wonton wrappers, one stem of romaine, and a jar of cooked pears you completely forgot you'd made). Love it when desperation leads us to a quick recipe that's going to be a keeper! We had it for dinner, but it also might work well for a spring Sunday brunch.

Spring Vegetable Frittata

1 tablespoon olive oil
1 clove garlic (minced)
1/2 cup Vidalia onion (minced)
1 cup leeks (chopped)

2/3 cup fresh green peas

2 tablespoons white wine

2 heels wheat bread (cubed and toasted)

6 large eggs (beaten)
2/3 cup 2% milk

1/4 cup soft goat cheese (crumbled)
smoked sea salt and cracked black pepper (to taste)
1 tablespoon unsalted butter

fresh thyme (for garnish)

Preheat oven to 375 degrees. Heat olive oil in a medium skillet. Sauté garlic and onion for about 5 minutes; add leeks and peas and stir often. Deglaze pan with white wine. Set aside. Combine bread, eggs, and goat cheese. Add leek mixture, salt, and pepper and stir until everything is coated. Melt butter in a shallow pan and coat it. Pour in egg mixture. Bake at 375 degrees for about 20 minutes or until eggs are cooked and top of frittata is lightly browned. (Serves 4 to 6.)