Potato Leek Frittata with Sunflower Oil

About this recipe

This modern take on the classic potato leek frittata is perfect for any meal of the day. By incorporating sunflower oil and fresh ingredients, you'll achieve a delightful, savory dish that is both healthy and easy to prepare.

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

Directions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Whisk together eggs, milk, salt, and pepper in a large bowl.

3. 3

   Heat the sunflower oil in a 10-inch oven-safe skillet over medium heat.

4. 4

   Cook the potato and leek in the skillet until tender, about 10 minutes.

5. 5

   Pour the egg mixture over the cooked vegetables and sprinkle with Parmesan cheese.

6. 6

   Transfer the skillet to the oven and bake until the frittata is set and golden, about 15 minutes.

7. 7

   Let the frittata cool slightly before slicing and serving.