1/1 Photo of Apple and Leek Frittata
I recently purchased “The New American Plate” a wonderful cookbook filled with dishes with sophisticated flavors that are also healthful – lots of lean meats, grains and vegetables. This frittata is my own take on one of my brunch favorites – with autumnal flavors that give another reason to love sleepy Sunday mornings. Though usually served hot for brunch or a light supper, it makes a great snack served at room temperature.
My Private Note
Units: US | Metric
- 1In a medium bowl, beat together the eggs and egg whites and set aside.
- 2Coat a large skillet over medium heat with cooking spray and add leeks sautéing for 1 or 2 minutes.
- 3Add the apples and continue to cook until the apple is just tender, about 3 minutes; add sage to the pan; season with salt and pepper to taste.
- 4Spread the apple and leek filling evenly around the pan; add eggs and swirl so that each piece of the frittata will have an equal amount of egg and filling.
- 5Reduce heat a bit and cover the pan, cooking 3-6 minutes until the eggs are set.
- 6Cut the frittata into fours and ease the slices onto the serving plates; garnish with additional sage if desired.
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Nutritional Facts for Apple and Leek Frittata
Serving Size: 1 (161 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 133.3
- Calories from Fat 47
- Total Fat 5.2 g
- Saturated Fat 1.6 g
- Cholesterol 211.5 mg
- Sodium 129.8 mg
- Total Carbohydrate 11.4 g
- Dietary Fiber 1.8 g
- Sugars 7.0 g
- Protein 10.4 g