Lunch

Leek Broccoli Frittata with Potato Crust is for Lunch.

Leek Broccoli Frittata with Potato Crust takes 20 minutes to prepare.

Leek Broccoli Frittata with Potato Crust takes 30 minutes to cook.

Leek Broccoli Frittata with Potato Crust makes 3 servings.

The ingredients for Leek Broccoli Frittata with Potato Crust are:

1 tablespoon butter
1 tablespoon olive oil
1 leek, sliced
1 cup potato, shredded
1 tsp roasted garlic
1/4 tsp Sea salt
1 cup leftover cooked broccoli
1/4 cup parmesan cheese, shredded
1/2 cup sharp cheddar, shredded
1 1/2 cup egg whites
½ cup milk
½ cup sour cream

Here is how you make Leek Broccoli Frittata with Potato Crust:

Preheat oven 375F. Wash leeks well but cutting in half and agitating in a bowl or sink full of water. The dirt will fall and the leeks will float. Agitate often to make sure the dirt is cleaned out. Shredd whole leek.Heat pan on medium on stove top with olive oil and butter. Sauté leek in pan until it begins to brown, about 6 minutes. Add garlic and potato and sauté a little. Then press into pan and cover to cook the potato a couple minutes. Uncover and flip allowing the potato to cook through and crisp up some. Sprinkle on sea salt.Mix eggs with milk, sour cream, and cheese. Season with sea salt.Lay broccoli over potato crust. Pour egg mixture over it. Move to oven and cook until puffed and golden, about 30 minutes. Serve with side salad.Number of Servings: 3Recipe submitted by SparkPeople user EPRBRAT.

The nutritional information for Leek Broccoli Frittata with Potato Crust is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 516.7

• Total Fat: 26.5 g
• Cholesterol: 79.4 mg
• Sodium: 760.8 mg
• Total Carbs: 42.7 g
• Dietary Fiber: 6.3 g
• Protein: 29.6 g