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Leek and Potato Frittata

Yield Makes 4 servings
Notes: Serve with sliced tomatoes sprinkled with salt and freshly ground pepper.


  • 1 pound leeks
  • 1/2 pound red thin-skinned potatoes
  • 1 teaspoon olive oil
  • 1 teaspoon dried thyme
  • 3 large eggs
  • 3 large egg whites
  • About 1/2 teaspoon salt
  • About 1/4 teaspoon pepper
  • 1/3 cup shredded Italian blend cheese or shredded parmesan cheese
  • 1 tablespoon chopped parsley (optional)
  • 4 slices (1 oz. each) French bread, toasted

Nutrition Information

  • calories 257
  • caloriesfromfat 25 %
  • protein 15 g
  • fat 7.1 g
  • satfat 2.2 g
  • carbohydrate 33 g
  • fiber 2.3 g
  • sodium 485 mg
  • cholesterol 163 mg

How to Make It

  1. Trim and discard root ends and tough tops from leeks; peel 1 layer off each leek. Cut leeks in half lengthwise and hold each half under cool running water, flipping to remove grit between layers. Thinly slice crosswise (you should have about 3 cups). Scrub potatoes and cut into 1/3-inch chunks.

  2. In a 10- to 12-inch nonstick frying pan (with ovenproof handle), combine leeks, potatoes, olive oil, thyme, and 1 cup water. Bring to a boil over high heat; cover pan, reduce heat to medium, and simmer, stirring occasionally, until potatoes are tender when pierced, 6 to 8 minutes. If any liquid remains in pan, uncover and simmer, stirring often, until evaporated. Spread vegetable mixture level in pan.

  3. Meanwhile, in a bowl, beat eggs, egg whites, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon water to blend. Pour egg mixture over vegetables in pan. As edges begin to set, lift with a spatula and tilt pan to let uncooked egg mixture flow underneath. Cook until eggs are firm but still moist on top, 2 to 4 minutes.

  4. Remove from heat and sprinkle with cheese. Broil about 6 inches from heat until cheese is melted, 1 to 2 minutes. Sprinkle with parsley. Slide frittata onto a plate; cut into wedges. Add salt and pepper to taste. Serve with toast.