Potato Leek Frittata

Potato Leek Frittata

Rated:
Recipe Rating: 3.63637
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.
Ingredients: 
  • 1 small leek, washed, thinly sliced
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup grated Parmigiano-Reggiano
  • 1/4 teaspoon ground black pepper
  • 4 whole eggs
  • 8 egg whites, lightly beaten
  • 1/4 teaspoon fine sea salt
  • 3/4 pound Russet potatoes, peeled, boiled, diced
  • 1 tablespoon unsalted butter
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Method: 
Heat the oil in a medium saucepan over medium heat. Add the leaks and cook until softened, but not browned, about 4 minutes. Transfer to a medium sized bowl and set aside to cool.

Preheat the broiler. Add the parsley, cheese, salt, pepper, eggs and egg whites. Gently stir in potatoes. In an 8-inch frying pan, heat butter; add egg mixture. Cook over low heat until almost set, about 10 to 15 minutes. Place under the broiler and cook until set, about 1 minute. Remove and cut into slices to serve.
Nutritional Info: 
Per Serving: 130 calories (50 from fat), 5g total fat, 2g saturated fat, 110mg cholesterol, 150mg sodium, 11g carbohydrates, (1 g dietary fiber, 1g sugar), 9g protein.