Frittata with Broccoli, Potato, and Leeks

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

Serve it on a rimmed plate.

Yield: 6 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 0.0%
  • Fat: 7.7g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 13.2g
  • Carbohydrate: 15.8g
  • Fiber: 2.7g
  • Cholesterol: 137mg
  • Iron: 2mg
  • Sodium: 423mg
  • Calcium: 153mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Melt butter in a large nonstick skillet over medium heat. Add leek; sauté 6 minutes.
  3. 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. 4. Preheat broiler.
  5. 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.
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