Brunch! It’s so fun to have friends over for brunch, so – as usual – I made a bit too much food! But, I wanted to have a savory and a sweet option, so I opted for this frittata as a savory item and Ricotta Strawberry Pancakes as a sweet item. This was our first time making this recipe, but it worked out well, especially since I did the first step (the potato part) the night before, then just stored it in the fridge until we were prepping for brunch on Sunday morning. The verdict? It was a huge hit – everyone loved it! We will definitely be making this again!
Yukon Gold, Leek, and Feta Fritatta
Adapted from Food & Wine, Feb 2007
2 medium Yukon Gold potatoes, unpeeled (3/4 pound)
2 tablespoons canola oil
2 leeks, white and tender green parts only, halved lengthwise and thinly sliced
Salt and freshly ground black pepper
10 large eggs
3 ounces fat-free crumbled feta cheese (about 3/4 cup)
1. Preheat the oven to 375°. In a medium saucepan, cover the potatoes with water and bring to a boil. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly, then cut into 1/2-inch dice. (This can be done the night before).
2. In a 10-inch nonstick ovenproof skillet, heat the oil. Add the leeks and cook over moderate heat until tender, about 4 minutes. Add the potatoes and cook for 3 minutes longer. Season with salt and pepper.
3. In a large bowl, whisk the eggs and season with salt and pepper. Pour the eggs over the leeks and potatoes and evenly distribute all of the filling. Remove from heat. Sprinkle the feta cheese over the leeks and potatoes.
4. Transfer the skillet to the oven and bake until the eggs are just set in the center, about 18 minutes. Slide the frittata onto a serving plate. Cut into wedges and serve.
Total Fat: 9.6 g
Saturated Fat: 2.3 g
Polyunsaturated Fat: 2.3 g
Monounsaturated Fat: 4.3 g
Cholesterol: 232.5 mg
Sodium: 281.3 mg
Potassium: 303.2 mg
Total Carbohydrate: 4.4 g
Dietary Fiber: 1.0 g
Sugars: 1.4 g
Protein: 11.3 g