Description
A delicious and healthy frittata made with artichokes and leeks, perfect for breakfast or brunch.
Ingredients
Scale
- 6 large eggs
- 1 cup cooked artichoke hearts, chopped
- 1 cup leeks, sliced
- 1/2 cup milk
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add the sliced leeks and sauté until soft.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Add the chopped artichokes to the skillet and mix well.
- Pour the egg mixture over the vegetables in the skillet.
- If using, sprinkle cheese on top.
- Cook on the stovetop for 2-3 minutes until the edges start to set.
- Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is set and golden.
- Let it cool slightly before slicing and serving.
Notes
- For a vegetarian option, omit the cheese or use a dairy-free alternative.
- Feel free to add other vegetables like spinach or bell peppers.
- This frittata can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg