Frittata with meatballs, leeks and mushrooms

Ingredients:

• 4 tablespoons unsalted butter
• 2 leeks (white and light green parts only), halved lengthwise, thinly sliced ​​and rinsed
• 200 g of champignons, thinly sliced
• 1 teaspoon chopped fresh thyme
• 1 clove garlic, minced
• 8 large eggs
• 1/3 cup + 2 tbsp. cream, 10% fat
• 3 tbsp finely chopped fresh chives
• 90 g of goat cheese at room temperature
• 8 beef meatballs, cut in half

Preparation:

1. Preheat oven to 190°C.
2. In a medium oven-safe nonstick skillet, melt 2 tablespoons butter over medium heat. Add the leeks and a large pinch of salt and cook, stirring occasionally, until the leeks are soft but not browned, 5 to 7 minutes; remove to a plate.
3. Add 1 tablespoon of butter and the mushrooms to the skillet. Cook, stirring occasionally, until cooked through and golden brown around the edges, 5 to 7 minutes. Add the thyme, garlic, and a large pinch of salt. Cook, stirring, until the garlic is softened but not browned, about 30 seconds. Transfer to a plate with the leeks and wipe out the skillet; set aside.
4. In a large bowl, whisk the eggs with 1/3 cup of the heavy cream. Add the leek-mushroom mixture, chives, 1 teaspoon of salt, and pepper. Mix the goat cheese in a small bowl with the remaining 2 tablespoons of the cheese until smooth and creamy.
5. In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the egg mixture and place the meatballs in the skillet, pressing them about halfway into the egg mixture.
6. Spoon the goat cheese mixture evenly over the eggs. Transfer the pan to the oven and bake until the frittata is golden brown, set, and puffed in the center, 25-30 minutes. Transfer to a cutting board and let rest for 10 minutes before slicing.