Leek and Sun-Dried Tomato Frittata

5.0(5)

Light, subtle flavor. From "Seasonal Food" by Susannah Blake. Try to find sun-dried tomatoes that are not packed in oil, or dry your own tomatoes.

by Da Huz·published 2009-01-13

One Dish Meal

Servings

1 frittata, 4 serving(s)

Total time

30 min

prep 10 min

Calories / serving

227 kcal

Ingredients (7)

serves

Instructions (6 steps)

01Heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum). Add leeks and cook on medium-low about 10 minutes.
02Stir in sun-dried tomatoes and 1 cup parsley. Season with salt and pepper.
03Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix.
04Cook 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).
05Place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top).

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Rich recipe — supports nutrition-aware planning.