4 Serves
50 Mins
15 g
20 g
18 g
Clean and slice the leeks, then peel and dice the potatoes into small, uniform cubes.
Ingredients, vitamins, and health benefits
Leeks
Potatoes
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
71 µg / 400 µgCalcium
68 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
125 mg / 1,250 mgPotassium
1013 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
57 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat olive oil in an oven-safe skillet over medium heat and sauté the leeks and potatoes until the potatoes are tender and golden.
Whisk the eggs in a bowl and season with salt and pepper, then pour the mixture over the vegetables in the skillet.
Cook the frittata on the stove until the edges set, then transfer the skillet to the oven to finish cooking until the center is firm.
Olive Oil
Salt
Black Pepper
Egg
Vitamin A
45 µg / 900 µgVitamin C
16 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
71 µg / 400 µgCalcium
68 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
125 mg / 1,250 mgPotassium
1013 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12
g40
g7
g
Italian
ItalianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
57 µg / 55 µgAlcohol
0 g