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Potato and Leek Frittata

A new frittata recipe is always welcomed if you're a fan of savory breakfasts like we are. And, with ingredients like potato, leek, and ricotta, this dish is also quite healthy. It has a low amount of fat, only a bit of ricotta, needed for a bit of creamy texture.
A new frittata recipe is always welcomed if you're a fan of savory breakfasts like we are. And, with ingredients like potato, leek, and ricotta, this dish is also quite healthy. It has a low amount of fat, only a bit of ricotta, needed for a bit of creamy texture.

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Ingredients

1 teaspoon olive oil
2 small potatoes, diced
1 small leek, white parts only, chopped
salt
6 eggs
3 ounces of ricotta

Ingredients

Steps

1
Done

Heat the olive oil in a cast-iron skillet over medium heat.

2
Done

Add the diced potatoes and leek. Cook for around 5 minutes, until leek is translucent.

3
Done

Preheat the oven to 430 degrees F/220 degrees C.

4
Done

Add the whisked eggs into the skillet and cover it with a lid. Cook for 2-3 minutes.

5
Done

Remove the lid and evenly spread the ricotta on the surface of the frittata.

6
Done

Slide the skillet into the oven for the next 10 minutes.

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Nutritional Chart

346 kcal
Calories
17 g
Protein
14 g
Fat
38 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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