Sweet Potato Leek And Fetta Frittata Food
LEEK FETA FRITTATA
Make and share this Leek Feta Frittata recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 23cm square cake tin and line with baking paper.
- Heat oil in a pan and cook leeks, garlic and red pepper until just soft and lightly browned.
- Cool.
- Combine leek mixture with beaten eggs, cream, cheeses, olives and parsley.
- Mix well.
- Pour mixture into prepared tin and sprinkle top with polenta and extra cheese.
- Cook in a 180 degree C oven about 40 minutes.
- Cool in pan.
- Cut into squares to serve.
LEEK AND SWEET POTATO FRITTATA
Make and share this Leek and Sweet Potato Frittata recipe from Food.com.
Provided by Chef mariajane
Categories Breakfast
Time 8m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk eggs with water, parsley and oregano; season with pepper. Set aside.
- Spray a 10-inch nonstick skillet with cooking spray. Heat skillet over medium heat. Sauté leeks, sweet potato and prosciutto for about 5 minutes or until vegetables are cooked. Pour in egg mixture. As the mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
- Cook until bottom is set and top is almost set. Sprinkle with cheese. Place under a preheated broiler for 1-2 minutes to melt cheese or cover skillet with a lid and cook another minute,.
- Loosen edges and slide fritatta onto a warm plate.
- To ovenproof handle, wrap with a double thickness of aluminum foil.
- FOOD HANDLING TIPS: Go ahead Freeze your eggs! Eggs (blended) can be kept in the freezer in an airtight container for up to 4 months. Here are simple tips to help you freeze your eggs properly. In the case of Whole Eggs, beat lightly before freezing. To freeze yolks, beat in either 1/8 teaspoons salt or 1 1/2 tsp . sugar or corn syrup per 1/4 cup egg yolks (about 4 yolks). For egg whites, you can freeze them as they are. For faster thawing and easier measuring, you can freeze eggs (after having followed the proper tips listed above) in an ice cube tray and then transfer them to a freezer container. It is important to note that although eggs can be frozen, they should not be frozen in their shell.
SWEET POTATO, LEEK AND FETTA FRITTATA
A simple and light dinner or lunch option, very forgiving and you can add pretty much anything. Just choose the herbs you have or like best. Great hot or cold with salad, as with a lot of things it often tastes better the next day. You could also use 8 eggs but I tend to lighten it up by taking yolks out of a couple and using a low fat fetta.
Provided by RKC26
Categories Lunch/Snacks
Time 30m
Yield 4 Large Slices, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat fan forced oven to 180c (356f).
- Whisk eggs with water and herbs; season with pepper and salt; set aside.
- Layer sweet potato, red onion and leeks in a pyrex dish or similar (I find that a small square casserole dish works best) and either microwave or heat in oven until sweet potato is soft.
- Pour over egg mixture, sprinkle crumbled fetta and capsicum over the frittata evenly.
- Bake until set (should be around 10-15 mins).
Nutrition Facts : Calories 226.1, Fat 12.1, SaturatedFat 5.7, Cholesterol 299.1, Sodium 411.6, Carbohydrate 13.4, Fiber 1.8, Sugar 4.2, Protein 15.6
POTATO-LEEK FRITTATA
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
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
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