I love this recipe! It's easy and quick to make. Frittatas are always a wonderful item for breakfast or brunch, especially when you have out of town family visiting...

~Tomato and Leek Frittata~
Ingredients
2 teaspoons extra-virgin olive oil
2 medium leeks, cleaned and thinly sliced (white parts only)
1 tablespoon fresh thyme leaves
8 large eggs
1/4 cup fat-free milk
Salt and black pepper
1/2 cup shredded white cheddar cheese
2 small (1-pound) ripe tomatoes, thinly sliced crosswise


Directions
1. Preheat oven to 350°F. Saute leeks in 10-inch ovenproof nonstick skillet over medium heat, until softened. Reduce heat to medium-low. 2. In a medium bowl, whisk together eggs, milk, salt, and pepper. Stir in cheese. Pour over leeks in skillet. Gently lift up leek mixture to coat bottom of pan. Arrange tomato slices in overlapping pattern on top. Cook 8 minutes, until sides are set but mixture is still loose on top. Transfer skillet to oven and cook 10 minutes, until center is cooked through and tomatoes are lightly browned. Remove from oven; run a rubber spatula around edges and underneath to loosen frittata from skillet. Slide onto serving platter. Cut into wedges and enjoy!