Parsley, Leek, and Green Onion Frittata

Recipe from

Cooking Light

Nutritional Information

Calories 203
Caloriesfromfat 54 %
Fat 12.2 g
Satfat 4.2 g
Monofat 5.5 g
Polyfat 1.2 g
Protein 14.5 g
Carbohydrate 9.4 g
Fiber 1.4 g
Cholesterol 233 mg
Iron 2.2 mg
Sodium 354 mg
Calcium 200 mg


1/2 cup chopped fresh flat-leaf parsley
1/2 cup part-skim ricotta cheese
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
2 tablespoons fat-free milk
1/4 teaspoon salt
1/4 teaspoon ground red pepper
4 large eggs
2 large egg whites
1 tablespoon olive oil
1 cup chopped leek
1/2 cup (1-inch) julienne-cut carrot
1/2 cup chopped green onions


Combine the first 8 ingredients in a bowl, and stir with a whisk until blended.

Heat the olive oil in a large nonstick skillet over medium heat. Add chopped leek, carrot, and chopped green onions, and sauté for 5 minutes or until tender. Add the egg mixture; cover and cook over low heat for 8 minutes or until the frittata is almost set.

April 1998