Leek and Parmesan Frittata

Leek and Parmesan Frittata | www.notenoughcinnamon.com

Last week, I was working on a leek recipe for my cookbook and was left with a lot of leftovers on my hands. I froze half to make vegetable broth and soup later this winter, and used the other half to make this simple frittata. Have you ever tried to make frittata? They’re the perfect way to clean your fridge as you can throw in pretty much anything. Anything edible, that is.

I have been afraid of making frittata for a very long time because the idea of popping my skillet in the oven really made me uncomfortable. Even though my skillet is clearly labeled ‘oven safe’, I wasn’t 100% sure it wouldn’t melt on me or worst, explode. Don’t laugh. Ok, you can, I know it’s ridiculous. Now I overcame my fears and this tasty frittata came to the world. Enjoy!

Leek and Parmesan Frittata | www.notenoughcinnamon.com

Leek and Parmesan Frittata


Course Breakfast, Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 212 kcal

Ingredients

  • 1 tsp olive oil
  • 1 shallot chopped
  • 4 cups leeks white and green parts, chopped
  • 6 eggs
  • 1/2 cup parmesan
  • 1/4 tsp nutmeg
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400F/200C.
  2. Heat olive oil in an oven safe, non stick skillet over medium heat. Add shallot and cook 30 seconds. Add leeks and soften, about 2 minutes.
  3. Meanwhile, prepare the eggs. In a medium bowl, whisk together eggs, parmesan, nutmeg and season to taste. Pour in skillet and make sure all the veggies are covered. When the edges set, transfer skillet to oven and bake for 10 minutes, or until cooked.
  4. Serve warm or cold.
Nutrition Facts
Leek and Parmesan Frittata
Amount Per Serving (1 /4th)
Calories 212 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 254mg 85%
Sodium 312mg 13%
Potassium 283mg 8%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 4g
Protein 14g 28%
Vitamin A 38.8%
Vitamin C 13.6%
Calcium 23.7%
Iron 17.8%
* Percent Daily Values are based on a 2000 calorie diet.

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