Leek and Parmesan Frittata

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!

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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
• ½ cup parmesan
• ¼ 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*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 254mg85%

Sodium 312mg14%

Potassium 283mg8%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 4g4%

Protein 14g28%

Vitamin A 1940IU39%

Vitamin C 11.2mg14%

Calcium 237mg24%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.