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
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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 |
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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
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
Eat Your Spinach
Quinoa Cakes
Trying a new whole grain can be intimidating, especially when the name is difficult to pronounce. Quinoa (pronounced keen-wa) is a grain growing in popularity due to its nutritional value. Quinoa has more fiber and twice as much protein as any other grain. It can be used in a variety of dishes including burgers, stir-fries, breakfast bowls, and even pizza crust.
Today’s recipe uses quinoa, black beans, and cottage cheese. I love making this for on-the-road meals. These would also be a great option for kiddos who are in sports activities and need a quick meal before practice. You can freeze the mini cakes for up to 3 months and use them as needed. So instead of driving through the fast-food line, grab a protein-packed Quinoa Cake! Enjoy!
https://youtu.be/o4GgsqT66bU
Ingredients
- 2 cups water
- 1 cup quinoa
- 2 eggs and 2 egg whites lightly beaten
- 1 cup canned black beans, drained and rinsed
- 3/4 cup cottage cheese, reduced fat
- 1/4 cup scallions sliced
- 2 Tablespoons whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 3/4 cup shredded cheese, reduced fat
Servings:
Units:
Instructions
- Preheat oven to 375 degrees F. Place 12 liners in a muffin tin and spray with cooking spray
- Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and fluffy. Let cool for about 10 minutes and transfer to a large bowl.
- Add eggs, beans, cottage cheese, scallions, flour, baking powder, salt and spices. Stir until combined. Fold in shredded cheese.
- Bake the cakes until slightly brown on top (20-25 minutes). Let cool for 5-10 minutes. Serve with your favorite salsa and avocado.
Recipe Notes
Recipe adapted from Eating Well
