Leek, Red Pepper and Goat Cheese Frittata

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 4 tablespoons butter
 * 2 tablespoons oil
 * 2 leeks white parts only thinly sliced
 * ½ red bell pepper seeded and thinly sliced
 * ¼ pound goat cheese
 * 6 eggs
 * ½ teaspoon dried thyme
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) In a 12-inch skillet heat two tablespoons butter and the oil then cook leeks and pepper for 8 minutes then melt in the goat cheese and remove mixture to a large bowl and allow to cool for a few minutes.
 * 2) Add eggs, thyme, salt and pepper to the leek mixture and whisk together until combined.
 * 3) Add remaining butter to the skillet and heat then pour egg mixture into skillet and cook over medium heat until eggs are partially set.
 * 4) Slide the frittata onto a large platter then flip back into the skillet with the uncooked side down and cook for about 3 minutes longer.
 * 5) Let cool and serve warm or at room temperature cut into wedges.