Potato Leek Frittata

Potato Leek Frittata

Serves 8 as a side dish

A frittata is a kind of flat, pan-fried omelette of eggs and vegetables or meat that's most often cut into wedges when served. This tasty one is made with egg whites, potatoes, leeks and Parmigiano-Reggiano cheese.

  • 1 small leek, washed, thinly sliced
  • 1 teaspoon extra virgin olive oil
  • 1/2 cup finely chopped parsley
  • 1/4 cup grated Parmigiano-Reggiano
  • 1/3 teaspoon freshly ground black pepper
  • 4 whole eggs
  • 8 egg whites, lightly beaten
  • pinch of salt
  • 3/4 pound potatoes, peeled, boiled, diced
  • 1 tablespoon unsalted butter
You must be signed in to use shopping lists. Sign in or create account

In sauce pan, cook leek over medium heat in olive oil 3—4 minutes. Remove from heat and set aside to cool. Stir in parsley, cheese, pepper, eggs and egg whites. Add salt. Gently stir in potatoes. In an 8-inch frying pan, heat butter; add leek mixture. Cook over low heat until almost set, about 10—15 minutes. Place under preheated broiler and cook until set, about 1 minute.

Nutritional Info: 
Per Serving:130 calories (50 from fat), 5g total fat, 2g saturated fat, 110mg cholesterol, 150mg sodium, 11g carbohydrate (1g dietary fiber, 1g sugar), 9g protein

Recipe Discussion