Baked Leek and Potato Frittata

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 227.3
  • Total Fat: 9.5 g
  • Cholesterol: 227.0 mg
  • Sodium: 522.1 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 15.0 g

View full nutritional breakdown of Baked Leek and Potato Frittata calories by ingredient
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Easy Meatless meal, and delicious. Easy Meatless meal, and delicious.
Number of Servings: 8


    6 to 8 leeks, chopped into 1/4 inch slices and well rinsed
    1/2 tsp salt
    2 garlic cloves thinly sliced or diced
    1 pound yukon gold potatoes, cut into 1/2 inch cubes
    8 large eggs
    4 egg whites
    1/2 tsp salt
    1/4 tsp cayenne pepper
    1 cup part skim ricotta cheese
    1/2 cup grated parmesan cheese


Preheat oven to 375 degrees.
Spray 9x13 oven pan with non-stick spray.
Bring 1 cup of water to a boil in a medium skillet. Add leeks, 1/2 tsp salt, garlic and potatoes. Cover and breduce heat to med low, cooking until potatoes are just tender. (About 8 to 10 minutes). Let cool
Whisk together eggs, egg whites, 1/2 tsp salt and cayenne. Then fold in the cooled potato mixture, ricotta, and 1/4 cup of the parmesan cheese.
Pour into the prepared baking pan and sprinkle with remaining parmesan cheese. Bake about 10 minutes until the edges are set. Then reduce heat to 325 degrees and bake until set and knife inserted in the center comes out clean. (About 20 to 30 minutes) Let cool and then cut into 8 sections.

Number of Servings: 8

Recipe submitted by SparkPeople user SISSYFEB48.

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