3 large leeks, white parts only, chopped
2 tsp olive oil
1 medium red bell pepper, diced
2 tsp dried thyme
10 large eggs
2 Tbsp nonfat (skim) milk
8 oz shredded low-fat cheese (I use four-cheese Italian blend)
1/2 cup crumbled goat cheese
1/4 tsp kosher salt
1/4 tsp fresh black pepper
Preheat the oven to 375°F. Spray a casserole dish (approximately 9x13, any shape) with cooking spray, and set aside.
Wash the chopped leeks thoroughly in a bowl of cold water, and spin dry in a salad spinner.
In a large frying pan, heat the olive oil. Sauté the chopped leeks and red pepper for 3-4 minutes. Add the thyme, and cook for 1 more minute. Transfer the mixture to the casserole dish, and allow to cool slightly.
In a large bowl or 8-quart measuring cup (my favorite mixing bowl!), whisk the eggs and milk until slightly frothy. Stir in the cheeses, salt and pepper. Pour the egg mixture over the vegetables in the casserole dish. Stir gently, to bring some of the vegetables to the surface.
Bake, uncovered, for 35 minutes.
Serve hot, at room temperature, or cold.