Leek Potato Spinach Frittata Food

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POTATO-LEEK FRITTATA



Potato-Leek Frittata image

The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced (1 cup)
2 cups cooked, cubed, peeled potato
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup part-skim ricotta

Steps:

  • Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.
  • Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 208 g, Fat 11 g, Fiber 1 g, Protein 12 g

LEEK, POTATO & SPINACH FRITTATA



Leek, Potato & Spinach Frittata image

This is such a quick and easy recipe. I often make it for my lunch and (instead of serving it up nice and round) serve it more as a hash - so it fits in my tupperware box! I make this with 2-3 eggs because I serve it more as a hash, but for a full-on frittata you could use as many as 4. If you prefer to have this as a hash then you don't need to bother grilling/broiling it - just mix everything up well and keep everything moving in the pan so it all cooks through properly.

Provided by Wendy-Bob

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 large potato
1 leek
1 red onion
3 cups Baby Spinach
3 eggs (lightly beaten)
1 cup cheddar cheese (grated)
1/2 teaspoon paprika
salt & pepper

Steps:

  • Pre-heat your grill/broiler.
  • Dice the potato and par-boil for approx 5 minutes.
  • While the potato is cooking, chop the leek and onion.
  • Put the leek, onion and par-boiled potato into a frying pan with 1 cal spray (or olive oil if you're not dieting!) and soften everything up for another 5 mins or so.
  • Throw the spinach on top of everything in the pan and press down well so that it starts to wilt.
  • Pour over the eggs and top with the cheese and paprika. Season well and cook for another 5 minutes or so on a low heat.
  • To cook the top through properly, place the pan under the grill for the last 5 minutes to melt the cheese and finish everything off nicely.

SPINACH AND POTATO FRITTATA



Spinach and Potato Frittata image

Provided by Sandra Lee

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

3 tablespoons canola oil, divided
2 teaspoons salt
1/2 teaspoon ground black pepper
1 russet potato, thinly sliced
1/2 medium yellow onion, diced
2 teaspoons chopped garlic
1 (10-ounce) box frozen chopped spinach, thawed and water squeezed out
4 eggs
1 cup milk
1/2 cup shredded mozzarella cheese
Nonstick cooking spray

Steps:

  • Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
  • In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.
  • In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
  • In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.
  • Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.
  • Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.

POTATO AND LEEK FRITTATA



Potato and Leek Frittata image

Good served with Salsa, or diced tomatoes and avocado. I got this recipe from another RecipeZaar user, and have tweaked it so much that I thought I'd put it up as a new recipe. Thanks, Terese!

Provided by shari

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
3 medium potatoes, sliced
3 leeks, sliced
1 cup diced tomato (I prefer Roma)
1 cup spinach
4 eggs, lightly beaten
4 egg whites, lightly beaten
1/2 cup milk
1/2 cup low-fat cheddar cheese, grated
sea salt
pepper
4 tablespoons marjoram, finely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In an oven-proof large frying pan, heat olive oil.
  • Add potatoes and cover.
  • Cook for 4 minutes until potatoes are just soft.
  • Add leeks and cook for another 2 minutes until just soft.
  • Stir in tomatoes and spinach, and remove from heat.
  • In another bowl whisk together eggs, egg whites, milk, cheese, and marjoram.
  • Pour egg mixture over potato mixture and heat until nearly set.
  • Place uncovered pan in oven and cook 8-10 minutes until completely set.
  • Enjoy!

Nutrition Facts : Calories 234.3, Fat 7.4, SaturatedFat 2.3, Cholesterol 145.8, Sodium 265.3, Carbohydrate 30.1, Fiber 4.3, Sugar 4.7, Protein 13

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