Simple Leek Frittata

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Simple Leek FrittataRecipe

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine

Serves 4 (serving size: 2 wedges)


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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


Active: 18 Minutes
Total: 30 Minutes

1. Preheat oven to 350°F.

2. 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.

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 8 wedges.

Created date

August 2016

Nutritional Information

Calories 230
Fat 15.1 g
Satfat 5 g
Monofat 6.7 g
Polyfat 2.4 g
Protein 16 g
Carbohydrate 7 g
Fiber 1 g
Cholesterol 378 mg
Iron 2 mg
Sodium 387 mg
Calcium 174 mg
Sugars 2 g
Est. Added Sugars 0 g