Leek, Potato & Spinach Frittata – a delicious recipe with potato, leek, red onion, Spinach, eggs, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Pre-heat your grill/broiler.
2
Dice the potato and par-boil for approx 5 minutes.
3
While the potato is cooking, chop the leek and onion.
4
Put the leek, onion and par-boiled potato into a frying pan with 1 cal spray (or olive oil if you're not dieting!) and soften everything up for another 5 mins or so.
5
Throw the spinach on top of everything in the pan and press down well so that it starts to wilt.
6
Pour over the eggs and top with the cheese and paprika. Season well and cook for another 5 minutes or so on a low heat.
7
To cook the top through properly, place the pan under the grill for the last 5 minutes to melt the cheese and finish everything off nicely.
257
kcal
Calories
17
g
Fat
9
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large potato, 1 leek, 1 red onion, 3 cups Baby Spinach, and more.
Yes, Leek, Potato & Spinach 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.
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