Low Sodium Leek Frittata
Delight in the wholesome goodness of this Low Sodium Leek Frittata, a nutrient-packed, flavorful dish perfect for breakfast, brunch, or a light dinner. Crafted with tender leeks, vibrant spinach, and a medley of fresh herbs like dill and parsley, this recipe delivers maximum flavor with minimal salt. The addition of low-fat feta cheese and juicy tomatoes provides a creamy, tangy balance, while the fluffy egg base holds everything together. Cooked in a single skillet and baked to golden perfection, this heart-healthy frittata is both simple and satisfying. With only 15 minutes of prep and a total cooking time of 45 minutes, this dish is an easy, low-sodium solution for busy weeknights or casual gatherings. Serve it warm or at room temperature alongside a crisp side salad or hearty whole-grain bread for a complete meal. Keywords: low sodium breakfast, leek frittata recipe, heart-healthy frittata, low-fat brunch recipes.
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Recipe Information
Ingredients
- 2 large leeks
- 8 eggs
- 0.5 cup milk
- 2 tablespoons olive oil
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 2 cloves garlic
- 2 cups fresh spinach
- 1 medium fresh tomatoes
- 0.33 cup low-fat feta cheese
Instructions
Preheat the oven to 375°F (190°C).
Clean and prepare the leeks by trimming the roots and dark green tops. Slice them in half lengthwise and wash thoroughly to remove any dirt. Slice into thin half-moons.
In a large ovenproof skillet, heat olive oil over medium heat. Add the sliced leeks and cook, stirring often, until they are soft and translucent, about 5-7 minutes.
While the leeks are cooking, peel and mince the garlic cloves. Add the garlic to the skillet and cook for another minute until fragrant.
Stir in the fresh spinach and cook until wilted, about 2 minutes. Remove the skillet from heat.
In a large bowl, whisk together the eggs and milk until well combined. Stir in the black pepper, chopped dill, and parsley.
Chop the tomato into small cubes and add them to the egg mixture.
Pour the egg mixture over the cooked leeks and spinach in the skillet. Stir gently to combine evenly.
Sprinkle the low-fat feta cheese over the top of the egg mixture.
Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the frittata is set in the center and lightly browned on top.
Remove the frittata from the oven and let it cool slightly before slicing.
Serve warm or at room temperature. Enjoy your low sodium leek frittata!
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1541 mg | 514% | |
| Sodium | 1752 mg | 76% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 25.4 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 1060 mg | 82% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1826 mg | 39% | |
*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.
