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
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 (1g dietary fiber, 1g sugar), 9g protein.
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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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