Frittata with Broccoli, Potato, and Leeks

For your toddler: Cut a small wedge into bite-sized pieces.

Serve it on a rimmed plate.


6 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Nutritional Information

Calories 185
Caloriesfromfat 0.0 %
Fat 7.7 g
Satfat 3.7 g
Monofat 2.6 g
Polyfat 0.9 g
Protein 13.2 g
Carbohydrate 15.8 g
Fiber 2.7 g
Cholesterol 137 mg
Iron 2 mg
Sodium 423 mg
Calcium 153 mg


1 teaspoon butter
2 cups thinly sliced leek (about 2 large)
1 (10-ounce) package frozen chopped broccoli, thawed
1/3 cup fat-free milk
2 tablespoons finely chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs
4 large egg whites
1 cup chopped cooked peeled red potato
2/3 cup (2.7 ounces) shredded fontina cheese, divided
Cooking spray
1 1/2 tablespoons dry breadcrumbs


1. Preheat oven to 350°.

2. Melt butter in a large nonstick skillet over medium heat. Add leek; sauté 6 minutes.

3. Press broccoli between several layers of paper towels to remove excess moisture. Combine milk and next 5 ingredients, stirring with a whisk. Add leek mixture, broccoli, potato, and 1/3 cup cheese. Pour into a 9 1/2-inch-deep dish pie plate coated with cooking spray. Sprinkle with remaining 1/3 cup cheese and breadcrumbs. Bake at 350° for 25 minutes or until center is set.

4. Preheat broiler.

5. Place frittata on center rack of oven; broil 4 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut into wedges.