4 Serves
35 Mins
Clean the leeks thoroughly and slice them into thin rings using a chef's knife on a cutting board. Finely chop the mixed herbs.
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Vitamin E
1 mg / 15 mgVitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
138 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
214 mg / 1,250 mgPotassium
253 mg / 4,700 mgSodium
221 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
295 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Preheat your oven to 180°C.
In a mixing bowl, whisk together the eggs, milk, three tablespoons of Parmesan cheese, and a pinch of nutmeg. Season the mixture with salt and pepper.
Melt the butter in a large oven-safe skillet over medium heat. Add the leek rings and sauté for several minutes until they are soft and golden brown.
Pour the egg mixture into the skillet with the leeks. Reduce the heat to low and cook until the bottom of the frittata sets. Sprinkle the remaining Parmesan cheese over the top.
Transfer the skillet to the preheated oven and bake for 15 minutes, or until the top is fully set and golden brown.
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