Low Fat Leek Frittata
Looking for a wholesome, guilt-free breakfast or brunch option? This Low Fat Leek Frittata is a delightful combination of fresh vegetables and high-protein egg whites, perfect for a nutritious start to your day. Featuring tender sautéed leeks, sweet red bell pepper, and vibrant baby spinach, this frittata is infused with the subtle flavors of fresh parsley and a touch of Parmesan cheese for a satisfying finish. The use of egg whites and low-fat milk keeps this recipe light, while olive oil spray ensures minimal added fat. Ready in just 40 minutes, this oven-baked frittata is not only quick and easy but also a great make-ahead meal for busy mornings. Serve it warm as is or pair it with a crisp side salad for a low-calorie lunch option. Perfect for anyone seeking a healthy, low-fat, veggie-packed dish!
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Recipe Information
Ingredients
- 2 whole leeks
- as needed olive oil spray
- 1 whole red bell pepper
- 8 large egg whites
- 0.25 cups low-fat milk
- 1 cup baby spinach
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons parmesan cheese
Instructions
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Clean the leeks by trimming the roots and dark green tops, then slicing them lengthwise. Rinse well under cold water to remove any dirt or sand. Slice them into thin half-moons.
Spray a non-stick frying pan with olive oil spray and place it over medium heat.
Add the sliced leeks to the pan and sauté for about 5 minutes until they begin to soften.
Meanwhile, dice the red bell pepper. Add it to the pan with the leeks and continue to sauté for another 3 minutes until the pepper is tender.
In a large mixing bowl, whisk together the egg whites, low-fat milk, salt, and black pepper until well combined.
Add the sautéed leeks and bell pepper, along with the baby spinach, to the egg mixture and stir to combine.
Spray a 9-inch ovenproof skillet or baking dish with olive oil spray. Pour the egg mixture into the skillet.
Sprinkle the top with fresh parsley and Parmesan cheese.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and lightly golden brown on top.
Remove the frittata from the oven and let it rest for a few minutes before slicing. Serve warm.
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 15.9 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 341 mg | 26% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1112 mg | 24% | |
*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.
