Angela'S Vegetable Frittata Recipe

Name: Angela'S Vegetable Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large leeks; 2 tablespoons olive oil; 1 cup diced, cooked potato; 1 pound summer squash, sliced; 2 tablespoons chopped fresh parsley; 1/2 teaspoon chopped fresh thyme; 1/2 teaspoon freshly ground pepper; 3/4 teaspoon salt, divided; 8 large eggs; 1/2 cup milk; 3/4 cup (3 oz.) shredded Parmesan cheese

Servings: persons

2 large leeks
2 tablespoons olive oil
1 cup diced, cooked potato
1 pound summer squash, sliced
2 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground pepper
3/4 teaspoon salt, divided
8 large eggs
1/2 cup milk
3/4 cup (3 oz.) shredded Parmesan cheese

1
Preheat oven to 450u00b0. Remove and discard root ends and dark green tops of leeks. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand. Thinly slice leeks.
2
Saute leeks in 1 Tbsp. hot oil in a 10-inch ovenproof skillet over medium-high heat 4 to 5 minutes or until tender. Remove from skillet. Saute potato in remaining 1 Tbsp. oil in skillet 3 to 4 minutes or until golden. Add squash, and saute 10 minutes. Stir in leeks, parsley, thyme, pepper, and 1/2 tsp. salt until blended.
3
Process eggs, milk, 1/2 cup Parmesan cheese, 1/4 cup water and remaining 1/4 tsp. salt in a blender until blended; pour over leek mixture in skillet. Cook over medium heat, without stirring, 2 minutes or until edges of frittata are set. (Edges should appear firm when pan is gently shaken; the top layer should appear wet.) Sprinkle with remaining 1/4 cup cheese.
4
Bake at 450u00b0 for 10 to 12 minutes or until center is set.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large leeks, 2 tablespoons olive oil, 1 cup diced, cooked potato, 1 pound summer squash, sliced, and more.

Yes, Angela'S Vegetable Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Angela'S Vegetable Frittata

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