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    You are in: Home / Recipes / Leek, Potato & Gruyere Frittata Recipe
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    Leek, Potato & Gruyere Frittata

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on April 04, 2012

      Very good! I agree it would need more if just having this by itself, but I served as a side to grilled salmon and it was perfect for that. I cut the recipe in half and made it in a smaller skillet. Of course when I flip a frittata when not going to take photos, it comes out clean, but as soon as the camera is mentioned, it sticks to the pan :( But still tasted great! Made for Spring 2012 PAC game.

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    • on June 13, 2009

      I had been saving this recipe from the Williams-Sonoma catalog and finally got around to making it today because I had some leeks that I needed to use up. I wish I would have seen your posting about feeling that it needed some more flavor before I made it, as I agree with you. I did add some diced baby bella mushrooms as I needed to use them up. But bacon, or fresh herbs might help give it the extra flavor it lacks.

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    Nutritional Facts for Leek, Potato & Gruyere Frittata

    Serving Size: 1 (125 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 323.7
     
    Calories from Fat 211
    65%
    Total Fat 23.5 g
    36%
    Saturated Fat 12.7 g
    63%
    Cholesterol 286.4 mg
    95%
    Sodium 299.2 mg
    12%
    Total Carbohydrate 14.7 g
    4%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.3 g
    9%
    Protein 13.9 g
    27%

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