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Potato Leek Frittata

Serves 8 as a side dish
Time 30 min
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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.