Ingredients for Leek Potato And Tomato Frittata
- 1 tablespoon olive oil
- 500g potatoes, diced
- Leek
- Sun Dried Tomato
- Green Olives
- 6 large eggs
- Egg Whites
- Low Fat Milk
- Low Fat Cheddar Cheese
- Sea Salt
- Pepper
- 1 teaspoon dried marjoram
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How to Make Leek Potato And Tomato Frittata
- Preheat oven to 180°C (350°F).
- In a 20cm heavy-based ovenproof frying pan, heat 1 tablespoon of olive oil over medium heat.
- Add 500g diced potatoes and cover. Cook for 4 minutes, or until potatoes are just softened.
- Add 200g thinly sliced leeks and cook for another minute until softened.
- Stir in 200g chopped tomatoes, 50g pitted Kalamata olives (halved), and remove from the heat.
- In a medium bowl, whisk together 6 large eggs, 50ml milk, 100g grated cheddar cheese, 1 teaspoon dried marjoram, salt, and pepper to taste.
- Pour the egg mixture over the potato mixture in the frying pan.
- Cook on medium heat for 5-7 minutes, or until the edges are set and the bottom is lightly browned.
- Place the frying pan in the preheated oven and bake for 8-10 minutes, or until the frittata is set and golden brown.
- Let cool slightly before slicing and serving. Garnish with fresh herbs (optional) and serve with a side green salad.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
17g
Fat
10g
Carbs
6g
