Directions:
- Heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum). Add leeks and cook on medium-low about 10 minutes.
- Stir in sun-dried tomatoes and 1 cup parsley. Season with salt and pepper.
- Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix.
- Cook on low, scraping bottom of pan toward middle as it sets and letting uncooked egg run underneath. Cook in this manner until bottom is firm but top is still moist (about 10 minutes).
- Place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top).
- Serve in skillet or carefully flip out of skillet, flipping again so it is right-side up. Garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.35 Kcal (441 kJ) | ||
| Calories from fat | 56.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.28g | 10% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 77.49mg | 3% | |
| Potassium | 215.57mg | 5% | |
| Total Carbs | 6.38g | 2% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 6.84g | 14% | |
| Vitamin C | 17mg | 28% | |
| Iron | 2.2mg | 12% | |
| Calcium | 58.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 117.38 Kcal (491 kJ) | ||
| Calories from fat | 62.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 10% | |
|---|---|---|---|
| Cholesterol | 182.37mg | 55% | |
| Sodium | 86.34mg | 3% | |
| Potassium | 240.19mg | 5% | |
| Total Carbs | 7.1g | 2% | |
| Sugars | 2.12g | 8% | |
| Dietary Fiber | 1.22g | 4% | |
| Protein | 7.63g | 14% | |
| Vitamin C | 18.9mg | 28% | |
| Iron | 2.5mg | 12% | |
| Calcium | 65.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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