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    You are in: Home / Recipes / Lemon-Leek Fritatta Recipe
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    Lemon-Leek Fritatta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    DrGaellon's Note:

    Adapted from "Not Your Mother's Casseroles" by Faith Durand. This is equally good hot, room temperature, or cold. (To reheat, place in a 300F oven for 12-14 minutes.) I tried adding the lemon juice as well as the zest, and it was overwhelming; save the juice for another recipe.

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    Units: US | Metric


    1. 1
      Preheat broiler.
    2. 2
      Beat eggs in a large bowl. Add lemon zest. Crumble goat cheese and stir into eggs. Set aside.
    3. 3
      Heat 1 tbsp oil in a 10" skillet (non-stick or cast iron). Add leeks and saute slowly, about 10 minutes, until limp and fragrant but not browned. Add parsley and stir until it wilts, 1-2 minutes. Season with salt and pepper. Add contents of pan to egg mixture and stir.
    4. 4
      Wipe out pan and add more oil. When shimmering, add egg mixture to pan and set over medium heat. Cook 10-15 minutes until bottom is set. From time to time, pull edge of fritatta away from side of pan and tilt to let liquid egg run underneath.
    5. 5
      When everything looks mostly set, place pan under hot broiler for 3-5 minutes, until top is puffed and brown. Let stand 5 minutes. Loosen edges with a spatula and invert onto a serving platter. Cut into 4-6 wedges and serve.

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    Nutritional Facts for Lemon-Leek Fritatta

    Serving Size: 1 (112 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 286.8
    Calories from Fat 182
    Total Fat 20.3 g
    Saturated Fat 9.0 g
    Cholesterol 347.9 mg
    Sodium 281.5 mg
    Total Carbohydrate 7.8 g
    Dietary Fiber 0.9 g
    Sugars 2.8 g
    Protein 17.9 g

    The following items or measurements are not included:

    lemons, zest of

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