LEEK FRITTATA RECIPE RECIPES

Name: Simple Leek Frittata
Total time: 30 min
Yield: Serves 4 (serving size: 2 wedges)
Ingredients: 1/4 cup 2% reduced-fat milk; 1 tablespoon all-purpose flour; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 8 large eggs, lightly beaten; 1 ounce Parmesan cheese, grated (about 1/4 cup); 1 tablespoon extra-virgin olive oil; 1 large leek, trimmed, rinsed well, and thinly sliced; 1 large garlic clove, minced

SIMPLE LEEK FRITTATA RECIPE | COOKING LIGHT

Simple Leek Frittata Recipe | Cooking Light image

When there’s nothing else in the fridge, you can always count on a carton of eggs. If you don’t have a leek for this frittata, go with an onion, Feel free to toss in other sautéed veggies such as spinach, mushrooms, or red bell peppers. Elegant enough to serve at a brunch gathering, yet simple enough to make for a weeknight dinner, frittatas are the way to go when you need something to whip up fast. Don’t shy away from this recipe because of the two-stage stovetop-to-oven technique. It’s easy and fast, and doesn’t leave you with a pile of dishes. This dish is also cheap, balanced, gluten-free, and healthy.

Provided by Laraine Perri

Total Time 30 minutes

Yield Serves 4 (serving size: 2 wedges)

Number Of Ingredients 9

Ingredients

1/4 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 large eggs, lightly beaten
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 large leek, trimmed, rinsed well, and thinly sliced
1 large garlic clove, minced

Steps:

Preheat oven to 350°F. Combine milk, flour, salt, pepper, eggs, and cheese in a medium bowl, stirring with a whisk. Heat oil in a medium ovenproof skillet over medium. Add leek to pan; cook until tender and lightly browned, about 3 minutes. Add garlic; cook 30 seconds. Add egg mixture; stir gently to distribute leek evenly. Cover skillet, and reduce heat to low. Cook until eggs are partially set, about 6 minutes. Uncover skillet, and bake at 350°F until center is set, 10 to 12 minutes. Loosen frittata from skillet, and slide onto a cutting board. Cut into 8 wedges.

Nutrition Facts : Calories 230, CarbohydrateContent 7 g, CholesterolContent 378 mg, FatContent 15.1 g, FiberContent 1 g, ProteinContent 16 g, SaturatedFatContent 5 g, SodiumContent 387 mg, SugarContent 2 g

POTATO AND LEEK FRITTATA RECIPE | ALLRECIPES

Potato and Leek Frittata Recipe | Allrecipes image

An easy breakfast or brunch dish that the whole family will love.

Provided by Cook and a half

Categories Breakfast and Brunch Eggs Frittata Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 tablespoon butter
2 leeks, white and light-green parts thinly sliced
2 cups shredded potato
8 eggs
½ cup shredded mozzarella cheese
½ cup grated Parmesan-Reggiano cheese
salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
Heat butter in a skillet over medium heat; cook and stir leeks and potato in the melted butter until softened, 8 to 10 minutes. Spoon leek mixture into the prepared baking dish.
Beat eggs, mozzarella cheese, Parmesan-Reggiano cheese, salt, and pepper together in a bowl. Pour egg mixture over leek mixture.
Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Nutrition Facts : Calories 222.8 calories, CarbohydrateContent 14.3 g, CholesterolContent 265 mg, FatContent 12.1 g, FiberContent 1.7 g, ProteinContent 14.7 g, SaturatedFatContent 5.4 g, SodiumContent 276.2 mg, SugarContent 2.2 g

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