Leek, Potato and Tomato Frittata
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 400 g desiree potatoes, sliced (4 medium sized)
- 1 medium leek, thinkly sliced
- 1⁄2 cup semi sun-dried tomato, well drained and chopped
- 1⁄4 cup pitted green olives
- 4 eggs, lightly beaten
- 3 egg whites, lightly beaten
- 1⁄2 cup low-fat milk
- 1⁄2 cup grated low-fat cheddar cheese (60g)
- sea salt
- pepper
- 2 tablespoons chopped marjoram
directions
- Preheat oven to 180oC.
- In a 20cm heavy based oven proof frying pan heat olive oil.
- Add the potatoes and cover.
- Cook for 4 minutes or until potatoes are just soft.
- Add leeks and cook a further minute until soft.
- Stir in the tomatoes and olives, and remove from the heat.
- In a medium bowl whist together the eggs, milk, cheddar cheese, marjoram and seasoning.
- Pour over the potato mixture and cook over medium heat until nearly set.
- Place in oven and cook a further 8-10 minutes until set.
- Serve with a green salad.
Questions & Replies

Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Terese
Australia