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Leek and Spinach Frittata

Leek and Spinach Frittata
This Recipe Is:

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WebMD Recipe from Foodily.com

I like to use more whites to make it a bit lighter, if you like a richer egg dish, use 10 whole eggs.

Ingredients
  • whole eggs
  • 10 
    egg whites
  • 1/3 cup
    milk
  • leeks, white and light, thinly sliced
  • 1 tablespoon
    butter
  • 1 cup
    fresh steamed spinach
  • 3/4 cup
    shredded cheese, I used goat's milk gouda
  • 2 teaspoons
    hot sauce
  • 1 cup
    halved baby heirloom tomatoes
  •  
    fresh basil
  •  
    salt, to taste
  •  
    pepper, to taste
Instructions
  1. Preheat oven to 500°F.
  2. Warm the butter in a saucepan (preferably non stick) on medium heat, add the sliced leeks and sauté until they begin to caramelize, about 10 minutes.
  3. In a large bowl, whisk the eggs, egg whites, hot sauce and milk. Incorporate some air and break them up, whisk about 4 minutes, yes, your arm will start to hurt. Add a good pinch of salt and pepper.
  4. Squeeze as much water possible out of the steamed spinach, give it a rough chop, and squeeze again.
  5. Distribute the leeks in the pan, as this will be your frittata base. Turn the heat back to medium and pour the egg mixture on top. Scatter in the chopped spinach and the shredded cheese and allow the mix to sit for a minute. Use a spatula to lift up the sides.
  6. As it starts to firm up, lay your tomatoes on the top, cut side up. Put the entire pan into the oven on the top rack. Let it bake for about 8 minutes and check. It should be set, but still have a little give when you push on the middle. Remove and let it cool a bit before serving. This recipe goes well with some fresh chopped basil and a dollop of Greek yogurt.
Nutritional Information

Makes: 6 servings
  • Calories152
  • Carbohydrates6.7 g
    • Dietary fiber.9 g
  • Cholesterol83 mg
  • Fat8.6 g
    • Saturated fat4.8 g
  • Sodium272 mg
  • Protein12.7 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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