Prep Time 12 min / Cook Time 20 min / Total Time 32 min
3 teaspoons olive oil, divided
1⁄2 cup chopped leek leaves
1⁄2 teaspoon sea salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
1⁄2 cup grape tomatoes
1⁄4 cup capers, rinsed and drained
3 egg whites
1 teaspoon dried herbes de Provence
1 teaspoon dried thyme
2 egg yolks
2 ounces goat cheese, crumbled
1- Preheat oven to 350°F.
2- Heat 2 teaspoons oil in a 10″ ovenproof nonstick skillet over medium heat. Add leeks, 1⁄4 teaspoon salt, and a 1⁄4 teaspoon pepper. Cook 5 minutes. Stir in grape tomatoes and capers. Cover and cook 3 minutes. Transfer to a small bowl.
3- In a medium bowl, quickly beat egg whites with herbes de Provence, thyme, and remaining salt and pepper. Whisk in egg yolks. Whisk until mixture is fluffy.
4- Brush skillet with remaining olive oil. Add eggs, cooked tomato mixture, and goat cheese. Cook over medium heat 4 minutes. Transfer to oven; bake 15–20 minutes or until eggs are set. To check, cut a small slit in center of frittata.