Download
Dinner

Potato and leek frittata

About 483 kcal, 24 g protein, 37 g carbs, and 25 g fat per serving. It’s suitable for dinner and takes about 30 min to prepare.

VegetarianDairy-free

Potato and leek frittata - about 483 kcal per serving
483kcal
24 gprotein (20% of energy)
37 gcarbs
25 gfat
5 gfiber
30 minprep time

Ingredients (1 serving)

  • Egg3 eggs (150 g)
  • Potatoes150 g
  • Leek100 g
  • Olive oil10 g (about 1 tablespoon)
  • Parsley10 g
  • Seasonings and extras: salt, pepper, sweet paprika

Instructions

  1. Cut the potatoes into thin slices and boil them in salted water for 6-8 minutes, then drain. Halve the leek lengthwise, rinse it, and slice it into half-moons.
  2. Heat the olive oil in an oven-safe pan and sauté the leek and potatoes for 5-6 minutes.
  3. Beat the eggs with the salt, pepper, paprika, and chopped parsley. Pour the mixture over the vegetables and cook over low heat for 5 minutes.
  4. Place the pan in an oven preheated to 200°C for 8-10 minutes, until the frittata is set and golden.

No oven-safe pan? Cook the frittata covered over low heat for 10-12 minutes. It tastes good cold too, so it's great to take with you.

Nutrition information per serving

Per servingAmount
Calories483 kcal
Protein23.8 g
Carbs36.9 g
of which sugars5.8 g
Fiber5.3 g
Fat24.8 g
of which saturated6 g
Salt0.6 g

We calculated the calories and macros using the listed weights and our calorie chart. Protein provides 20% of the energy, carbs 32%, and fat 48%. Weights are for ingredients in the form specified in the recipe: groats, rice, and pasta are weighed dry, and meat and fish raw, unless the recipe says otherwise.

Nutrition information is approximate and depends on the specific products and preparation method. This recipe is for informational purposes and does not replace an individual diet plan from a dietitian. How we calculate recipe calories.

Similar recipes