Heart-Healthy Leek Frittata
Elevate your breakfast or brunch game with this irresistibly light and nutrient-packed Heart-Healthy Leek Frittata! Featuring tender leeks sautéed in extra virgin olive oil, fluffy egg whites blended with nutrient-dense whole eggs, and a touch of skim milk for a creamy texture, this frittata is both delicious and guilt-free. Fresh spinach, tangy low-fat feta cheese, and aromatic parsley infuse each bite with vibrant flavors, while a quick finish in the oven creates a golden, set top. Ready in just 40 minutes and perfect for four servings, this oven-baked frittata is an easy, wholesome meal that’s low in fat and rich in protein and vitamins. It’s perfect for a nutritious start to your day or a light dinner paired with a crisp side salad. Ideal for healthy eating enthusiasts and anyone searching for a hearty recipe without compromising on flavor!
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Recipe Information
Ingredients
- 2 medium-sized leeks
- 2 tablespoons extra virgin olive oil
- 8 large egg whites
- 2 large whole eggs
- 0.25 cup skim milk
- 2 cups fresh spinach
- 0.5 cup low-fat feta cheese
- 0.25 cup fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C).
Thoroughly wash and trim leeks, removing any dirt. Cut them lengthwise, then slice thinly.
Heat 1 tablespoon of olive oil in a medium oven-safe non-stick skillet over medium heat.
Add sliced leeks to the skillet and cook for about 5-7 minutes, until they become soft and translucent.
While the leeks are cooking, in a large bowl, whisk together egg whites, whole eggs, and skim milk until well combined.
Stir in fresh spinach, low-fat feta cheese, chopped fresh parsley, salt, and black pepper into the egg mixture.
Pour the egg mixture over the softened leeks in the skillet, gently stirring to evenly distribute ingredients.
Using a spatula, slightly lift the edges of the frittata to allow uncooked eggs to flow underneath as it begins to set.
Cook on the stove for about 5 minutes until the sides and bottom start to firm up but the top is still slightly runny.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is set in the center and slightly golden on top.
Remove the frittata from the oven and let it cool for a few minutes before slicing into wedges.
Serve warm, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 3419 mg | 149% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 17.6 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 957 mg | 74% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1292 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
