Potato and Leek Frittata Recipe

Name: Potato and Leek Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 medium potatoes, sliced; 3 leeks, sliced; 1 cup diced tomato (I prefer Roma); 1 cup spinach; 4 eggs, lightly beaten; 4 egg whites, lightly beaten; ½ cup milk; ½ cup low-fat cheddar cheese, grated; sea salt; pepper; 4 tablespoons marjoram, finely chopped

Servings: persons

1 tablespoon olive oil
3 medium potatoes, sliced
3 leeks, sliced
1 cup diced tomato (I prefer Roma)
1 cup spinach
4 eggs, lightly beaten
4 egg whites, lightly beaten
½ cup milk
½ cup low-fat cheddar cheese, grated
sea salt
pepper
4 tablespoons marjoram, finely chopped

1
Preheat oven to 350 degrees F.
2
In an oven-proof large frying pan, heat olive oil.
3
Add potatoes and cover.
4
Cook for 4 minutes until potatoes are just soft.
5
Add leeks and cook for another 2 minutes until just soft.
6
Stir in tomatoes and spinach, and remove from heat.
7
In another bowl whisk together eggs, egg whites, milk, cheese, and marjoram.
8
Pour egg mixture over potato mixture and heat until nearly set.
9
Place uncovered pan in oven and cook 8-10 minutes until completely set.
10
Enjoy!

453

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 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 medium potatoes, sliced, 3 leeks, sliced, 1 cup diced tomato (I prefer Roma), and more.

Yes, Potato and Leek 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.

Potato and Leek Frittata

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