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Potato and Leek Frittata

Potato and Leek Frittata Potato and Leek Frittata Potato and Leek Frittata

Very easy to make, and I finished off cooking by broiling the top in the pan under the hot broiler. Served this flavorful and tasty frittata with homemade salsa and a cup of orange juice, delicious.













Trans-fat Free, Low Carb


3 tablespoons butter
2 tablespoons vegetable oil
1 cup potatoes
cooked, 1/2 inch cubes
2 each leeks
white part, sliced
1 small onions
½ cup vegetables
leftover cooked, bitesize
2 cloves garlic
¼ cup Parmesan cheese
1 tablespoon cilantro
5 large eggs
½ cup table cream
1 x salt
to taste
1 x black pepper
to taste
1 pinch cayenne pepper
1 x salsa


In a medium skillet, heat 1 tablespoon of the butter and the oil.

Add the leeks, onion and grlic and sauté until soft.

Add the potatoes and leftover vegetables and cook until potatoes are lightly browned.

Remove from skillet and place potato mixture into a medium bowl.

Add cheese and cilantro to bowl, toss and set aside.

In another small bowl, combine eggs, cream, salt, black pepper and cayenne pepper and whisk until blended.

Pour over potato/leek mixture.

In the empty skillet, melt the remaining 2 tablespoons of butter.

Pour in the potato/egg mixture and cook slowly over low heat, piercing the top with a fork and gently lifting the bottom.

Continue cooking until the bottom is brown and set.

Slide omelet onto a dinner plate, invert the plate with the omelet back into the skillet and cook the remaining omelet side until brown.

Serve with salsa.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 28673% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 292mg 97%
Sodium 250mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 23g
Vitamin A 22% Vitamin C 8%
Calcium 12% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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