Ingredients for Leek And Sun Dried Tomato Frittata
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How to Make Leek And Sun Dried Tomato Frittata
- Preheat oven to broil. Heat olive oil in a 10-inch oven-safe skillet over medium-low heat.
- Add the sliced leeks to the skillet and cook for 10-12 minutes, stirring occasionally, until softened but not browned.
- Stir in the chopped sun-dried tomatoes and 3/4 cup of the parsley. Season generously with salt and pepper.
- In a medium bowl, whisk together the eggs.
- Pour the whisked eggs evenly over the vegetables in the skillet.
- Using a spatula, gently stir the eggs and vegetables together to combine.
- Cook over low heat for 5-7 minutes, gently scraping the bottom of the pan towards the center as the eggs begin to set, allowing uncooked egg to flow underneath. Continue until the bottom is set but the top is still slightly moist.
- Place the skillet under the broiler for 3-5 minutes, or until the top is lightly browned and set.
- Let the frittata cool slightly before serving. Garnish with remaining parsley.
- Serve warm, directly from the skillet or carefully slide it onto a plate.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
16g
Fat
18g
Carbs
4g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Omelets And Frittatas Breakfast Main Dish Eggs Dairy Vegetables French Oven European Romantic Vegetarian Winter Eggs Broil Dietary One Dish Meal Low Sodium Seasonal Low Calorie Low Carb Low In Something Greens Tomatoes Taste Mood Equipment
