Mediterranean Diet Leek Frittata
Elevate your breakfast or brunch game with this Mediterranean Diet Leek Frittata, a wholesome and flavorful dish brimming with vibrant, nutrient-rich ingredients. This recipe combines sautéed leeks, wilted baby spinach, and juicy cherry tomatoes with protein-packed eggs and creamy low-fat milk, creating a light yet satisfying base. Crumbled feta cheese adds a tangy Mediterranean flair, while a garnish of fresh parsley lends a pop of color and freshness. Cooked to perfection in an oven-proof skillet, this frittata is golden, fluffy, and ideal for meal prep or serving a crowd. With just 15 minutes of prep time and a simple cooking process, this Mediterranean-inspired dish makes healthy eating deliciously effortless. Keywords: Mediterranean Diet, Leek Frittata, healthy breakfast, vegetarian frittata, oven-baked frittata recipe.
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Recipe Information
Ingredients
- 2 medium leeks
- 2 tablespoons olive oil
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 6 pieces large eggs
- 0.25 cup milk (preferably low-fat)
- 0.5 cup feta cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the leeks by trimming the roots and the toughest green parts. Slice them in half lengthwise and then rinse under running water to remove any trapped dirt. Thinly slice the clean leeks.
In an oven-proof skillet, heat the olive oil over medium heat. Add the sliced leeks and cook for about 5-7 minutes until they are soft and fragrant, stirring occasionally.
Add the baby spinach to the skillet with the leeks and cook for an additional 2 minutes until the spinach is wilted.
Halve the cherry tomatoes and add them to the skillet, mixing them with the leeks and spinach.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Pour the egg mixture over the vegetables in the skillet and stir gently to distribute the vegetables evenly across the pan.
Sprinkle the crumbled feta cheese over the top of the egg mixture.
Allow the frittata to cook on the stovetop for about 5 minutes or until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-18 minutes until the frittata is fully set in the center and slightly golden on top.
Remove the frittata from the oven and let it cool for a few minutes.
Garnish with fresh chopped parsley before slicing into wedges to serve.
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1185 mg | 395% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 14.9 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 832 mg | 64% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1387 mg | 30% | |
*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.
