Leek And Sweet Potato Frittata Recipes

SWEET POTATO, LEEK AND FETTA FRITTATA

Sweet Potato, Leek and Fetta Frittata image

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

Ingredients

6 large eggs
2 egg whites
2 tablespoons red Spanish onions (Chopped)
1 1/2 cups sliced leeks (White Part)
1 cup sweet potato (Sliced)
1/4 medium bell pepper (Red or Green)
1/2 cup water
90 g reduced fat greek feta
salt and pepper (To Taste)
1 teaspoon mixed herbs or 1 teaspoon oregano
2 -3 tablespoons chopped basil, Chives or 2 -3 tablespoons parsley

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

LEEK AND SWEET POTATO FRITTATA

Leek and Sweet Potato Frittata image

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

Ingredients

8 eggs
1/2 cup water
3 tablespoons chopped fresh parsley
1 teaspoon dried oregano
fresh ground pepper
cooking spray
1 1/2 cups thinly sliced leeks (white parts only)
1 cup diced peeled sweet potato
1/3 cup chopped prosciutto
2 tablespoons shredded Fontina cheese

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.

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

Ingredients

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

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