Leek, Potato And Tomato Frittata Recipe

Name: Leek, Potato And Tomato Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 400 g desiree potatoes, sliced (4 medium sized); 1 medium leek, thinkly sliced; 1/2 cup semi sun-dried tomato, well drained and chopped; 1/4 cup pitted green olives; 4 eggs, lightly beaten; 3 egg whites, lightly beaten; 1/2 cup low-fat milk; 1/2 cup grated low-fat cheddar cheese (60g); sea salt; pepper; 2 tablespoons chopped marjoram

Servings: persons

1 tablespoon olive oil
400 g desiree potatoes, sliced (4 medium sized)
1 medium leek, thinkly sliced
1/2 cup semi sun-dried tomato, well drained and chopped
1/4 cup pitted green olives
4 eggs, lightly beaten
3 egg whites, lightly beaten
1/2 cup low-fat milk
1/2 cup grated low-fat cheddar cheese (60g)
sea salt
pepper
2 tablespoons chopped marjoram

1
Preheat oven to 180oC.
2
In a 20cm heavy based oven proof frying pan heat olive oil.
3
Add the potatoes and cover.
4
Cook for 4 minutes or until potatoes are just soft.
5
Add leeks and cook a further minute until soft.
6
Stir in the tomatoes and olives, and remove from the heat.
7
In a medium bowl whist together the eggs, milk, cheddar cheese, marjoram and seasoning.
8
Pour over the potato mixture and cook over medium heat until nearly set.
9
Place in oven and cook a further 8-10 minutes until set.
10
Serve with a green salad.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 400 g desiree potatoes, sliced (4 medium sized), 1 medium leek, thinkly sliced, 1/2 cup semi sun-dried tomato, well drained and chopped, and more.

Yes, Leek, Potato And Tomato 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.

That's it — enjoy your meal!

Leek, Potato And Tomato Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions