INGREDIENTS

• 1 Large Leek Cleaned and Sliced
• 10 Eggs
• 1/2 Cup Sour Cream
• 1 oz. 4.2 Carton Original Hungry Jack Hashbrowns
• 6 oz. Goat Cheese
• 1 tsp. Sea Salt
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• Freshly Cracked Black Pepper to taste
• 4 tsp. Olive Oil

INSTRUCTIONS

1. Slice and wash the leeks in a bowl of cold water. Repeat in a few changes of water until cleaned well. Drain and dry on paper towels.
2. Add a lug of olive oil to a large skillet and add the sliced leeks. Sprinkle with a pinch of sea salt and sauté on medium low flame for about 30 minutes until they start to caramelize. Set aside until ready to use.
3. Preheat oven to 350ºF.
4. In a mixing bowl whisk together the eggs, sour cream, garlic, and onion powders, sea salt and freshly cracked black pepper. Set aside until ready to use.
5. While hashbrowns are browning, roast sliced eggplant in the oven for 20 minutes, set aside.
6. Rehydrate the Hungry Jack hashbrowns according to the package directions.
7. Preheat a 10″ cast iron skillet on medium flame. Add 1 tsp. of olive oil and make sure to coat it well all over, including the sides.
8. Add the hashbrowns to the cast iron skillet and using a spatula, press them into the bottom and up the sides of the skillet. Cook for one minute then pour in the eggs. Cook an additional 2 minutes, then sprinkle in the leeks and goat cheese.
9. Transfer the leek frittata to the preheated oven and cook for approximately 25 minutes or until the frittata is set and golden brown around the edges and on top.
10. Remove the frittata from the oven and allow to cool for a few minutes before slicing into it.
11. Serve warm with some arugula and tomatoes.