Leek Broccoli Frittata with Potato Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 tablespoon butter1 tablespoon olive oil1 leek, sliced1 cup potato, shredded1 tsp roasted garlic1/4 tsp Sea salt1 cup leftover cooked broccoli1/4 cup parmesan cheese, shredded1/2 cup sharp cheddar, shredded1 1/2 cup egg whites½ cup milk½ cup sour cream
Preheat oven 375F.
Wash leeks well but cutting in half and agitating in a bowl or sink full of water. The dirt will fall and the leeks will float. Agitate often to make sure the dirt is cleaned out. Shredd whole leek.
Heat pan on medium on stove top with olive oil and butter. Sauté leek in pan until it begins to brown, about 6 minutes. Add garlic and potato and sauté a little. Then press into pan and cover to cook the potato a couple minutes. Uncover and flip allowing the potato to cook through and crisp up some. Sprinkle on sea salt.
Mix eggs with milk, sour cream, and cheese. Season with sea salt.
Lay broccoli over potato crust. Pour egg mixture over it. Move to oven and cook until puffed and golden, about 30 minutes. Serve with side salad.
Number of Servings: 3
Recipe submitted by SparkPeople user EPRBRAT.
Wash leeks well but cutting in half and agitating in a bowl or sink full of water. The dirt will fall and the leeks will float. Agitate often to make sure the dirt is cleaned out. Shredd whole leek.
Heat pan on medium on stove top with olive oil and butter. Sauté leek in pan until it begins to brown, about 6 minutes. Add garlic and potato and sauté a little. Then press into pan and cover to cook the potato a couple minutes. Uncover and flip allowing the potato to cook through and crisp up some. Sprinkle on sea salt.
Mix eggs with milk, sour cream, and cheese. Season with sea salt.
Lay broccoli over potato crust. Pour egg mixture over it. Move to oven and cook until puffed and golden, about 30 minutes. Serve with side salad.
Number of Servings: 3
Recipe submitted by SparkPeople user EPRBRAT.
Nutritional Info Amount Per Serving
- Calories: 516.7
- Total Fat: 26.5 g
- Cholesterol: 79.4 mg
- Sodium: 760.8 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 6.3 g
- Protein: 29.6 g
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