This was the first time we got leeks in our CSA box.  I was excited, but a little confused.  I didn’t quite know what to make of them as I don’t have any memories of cooking or eating leeks in the past.  They look like giant green onions and they are basically…well…giant green onions.  I found a recipe for a tomato and leek frittata, but it was far more complicated than I could make in 15 minutes with a child on my hip.  So I pared it down and got this.  A very forgiving, very fast, quite healthy dish that came together in no time at all.

A healthy drizzle of olive oil

2-4 leeks, sliced into thin disks or half-moons, depending on the size of the leek

About 1 lb tomatoes, large dice

6 large eggs

Salt and pepper

A handful of feta

Sour cream for serving

Preheat the oven to 350.  In a large, oven-proof skillet saute the leeks in the olive oil until they are tender.  Add the tomatoes and cook until the tomatoes soften and begin releasing their juice (about 2 minutes).  In a separate bowl, whisk the 6 eggs until the yolk and white is well combined.  Season with salt and pepper.  Remove the skillet from the heat and add the eggs.  Swirl around as necessary to make sure the eggs cover the vegetables.  Sprinkle with the feta.  Bake for about 15 minutes or until the egg is set.  6 eggs was the perfect size for this 12″ skillet.  If you use a smaller skillet you may have to reduce the egg by one or two or bake slightly longer to cook through.  This was really good with a dollop of sour cream on top.