Potato and Leek Frittata

A simple vegetarian frittata made by sautéing sliced potatoes and leeks with eggs and fresh basil until set.

Easy Vegetarian Quick Lunch Potato Eggs

Estimated Nutrition

	Per Serving	Total
Calories	242.4 kcals	242.4 kcals
Carbohydrates	8.1 grams	8.1 grams
Fat	16.8 grams	16.8 grams
Protein	14.5 grams	14.5 grams

Cook Time

10 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

2
piece

Egg

free-range, beaten

NutsSeeds

5
g

Basil

fresh leaves

OilsFats

5
ml

Olive Oil

Vegetables

50
g

Potato

sliced

40
g

Leek

chopped

Steps

Heat the olive oil in a frying pan.
Sauté the potatoes and leeks for 5 minutes until softened.
Add the eggs and basil, stirring until the eggs begin to set.
Turn the frittata over and cook for 1 minute until cooked through.
Transfer to a warmed plate and serve.