Potato Leek Frittata with Sunflower Oil
ZSOLDOS BLANKA SALOME
over 1 year ago
This hearty frittata is perfect for breakfast, brunch, or even dinner. The combination of potatoes and leeks creates a savory and satisfying dish that is sure to please.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
220
Protein
12g
Fat
15g
Sat Fat
4g
Carbs
10g
Chole
280mg
Fiber
1g
Sugar
2g
Sodium
420mg
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons sunflower oil
- 1 large potato, peeled and thinly sliced
- 1 leek, thinly sliced
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Heat the sunflower oil in a 10-inch oven-safe skillet over medium heat.
- Add the potato and leek and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Pour the egg mixture over the vegetables and sprinkle with Parmesan cheese.
- Transfer the skillet to the oven and bake until the frittata is set and golden brown, about 15 minutes.
- Let cool for a few minutes before slicing and serving.
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