Recipe of the Week: Leek Frittata

Recipe adapted from Laraine Perri, Cooking Light. Image via Cooking Light.

Total cook time: 30 minutes

This week, leeks are making their second appearance in this simple frittata. Perfect for a protein-filled breakfast, or a French inspired dinner, this low-calorie dish takes 30 minutes from start to finish, and can be eaten throughout your busy week. Added bonus, toss in more non-starchy vegetables to your liking! We think this would be great with grilled zucchini, caramelized onions, asparagus, and/or fresh basil sprinkled on top. Happy cooking!

Ingredients:

¼ cup reduced-fat milk (2%). *May also substitute unsweetened plain almond milk.

¼ teaspoon salt

¼ teaspoon black pepper

8 large eggs, lightly beaten

¼ cup shredded Parmesan cheese

1 tablespoon olive oil

1 large leek, trimmed, rinsed well, and thinly sliced

1 large garlic clove, minced

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine milk, 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, and cook until tender and lightly browned, roughly 3 minutes. Add garlic. Cook 30 seconds. Add egg mixture, stirring gently to distribute leek evenly. Cover skillet, and reduce heat to low. Cook until eggs are partially set, about 6 minutes.
  3. 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 6 wedges.

Nutrition Facts (per 1 slice, serves 6 slices): 205 calories, 14g fat (6g sat. fat), 4g carb, 1g fiber, 2g sugar, 16g protein.

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