Leek and Potato Frittata
This Leek and Potato Frittata is a yummy breakfast option either to feed a crowd or prep for a busy week.
Leek and Potato Frittata
|
Rate this recipe!
|
Print Recipe
|
Add to Shopping List
This recipe is in your Shopping List
|
This dish sounds fancy, but it is simple and quick to make. If you do not want to use leeks use sweet onions
| Servings | Prep Time |
| 6 (1 slice each) | 10 minutes |
| Cook Time |
| 20 minutes |
|
|
Ingredients
- 1 tsp olive oil
- 2 cups sliced leeks
- 10 oz fresh spinach
- 2 cups frozen red potatoes thawed and chopped
- 1/3 cup fat-free milk
- 4 egg whites
- 4 eggs
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp dry bread crumbs
- 1/2 cup shredded mozzarella cheese reduced fat
Servings: (1 slice each)
Units:
Instructions
- Preheat oven to 350 degrees. Add oil to a salute pan over medium heat. Add leek and sautรฉ 4 minutes. Add spinach and potatoes; sautรฉ for 2 minutes or until spinach wilts.
- Combine milk, seasoning, salt and pepper, 4 eggs and 4 egg whites; stir well with a whisk. Add leek mixture. Pour into a 9.5 inch round baking dish or pie plate coated with cooking spray.
- Sprinkle with cheese and breadcrumbs. Bake at 350 degrees fro 20-25 minutes. For a golden brown top, broil for 4 minutes after baking.
Recipe Notes
Apricot Blueberry Yogurt Dessert
If you have a sweet tooth, this Apricot Blueberry Yogurt Dessert will hit the spot! This “fruitfully sweet” dessert can double up as a healthy breakfast and can even be tweaked to your cravings. You can also meal prep this recipe ahead of time so that you can have it all week. It’s an easy recipe with nutritional sweetness.
Ingredients
- 15 ounces canned apricots in water drained and sliced
- 2 cups blueberries fresh
- 2 cups low fat vanilla Greek yogurt
- 1/2 cup low-fat granola
- 2 Tablespoons silvered almonds slivered
Servings: parfaits
Units:
Instructions
- Clean your hands and your preparation area before you begin.
- Gather 4 bowls, jars or glasses to assemble the individual parfaits in.
- Spoon 1/4 cup of yogurt into each glass, top each serving with 1/4 cup of blueberry and apricot combination, and 1 1/2 Tablespoons granola. Repeat the layers. Top with granola and silvered almonds.
- Serve chilled.
Recipe Notes
Balsamic Glazed Carrots
These simple balsamic glazed carrots are a perfect easy recipe to make to compliment any dish. Use up those extra carrots!
Ingredients
- 16 oz baby carrots
- 1 tablespoon olive oil extra virgin
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon brown sugar
- 1/2 teaspoon thyme dried
Servings: (1/2 cup each)
Units:
Instructions
- Clean your area and wash your hands before you begin.
- Place oil in a saute pan over medium-high heat. Add carrots. Let them cook in for 10-12 minutes or until slightly soft.
- Add balsamic vinegar, brown sugar and thyme. Cook for an additional 5 minutes and serve immediately.
Recipe Notes
