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    You are in: Home / Breakfast / Leek and Sun-Dried Tomato Frittata Recipe
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    Leek and Sun-Dried Tomato Frittata

    Average Rating:

     4 Total Reviews

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    • on March 25, 2011

      A very nice light supper. The flavors are great. Instructions are spot on. Served with toast and steamed asparagus. Made for Spring 2011 PAC game.

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    • on July 14, 2010

      We made this when our vegetarian friend came over for dinner, and everyone loved it! We dried our own tomatoes in the oven...this was nice and light, and the flavors went together really well! I LOVE the leeks in this! Will make this again.

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    • on April 26, 2009

      The recipe was reduced to 2 servings and cooked completely on top of the stove by covering the skillet, allowing the eggs to set and then flipping into a plate and gently sliding it back into the skillet to cook/brown the other side. This was served with sourdough biscuits and sliced bacon for a nice brunch treat. Made for *PAC Spring 2009*

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    • on April 26, 2009

      Although we usually have frittatas with sausage or some other meat, I wanted to stick to the veggie bit here & it turned out really well! Very easy to prepare & easy enough to serve as long as I served it right out of the skillet ~ Don't ask, but do be prepared with patience & the right size tool! Served it with slices of toasted, dense wheat bread! [Tagged, made & reviewed for one of my adoptees at the tail end of this Spring's PAC]

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    Nutritional Facts for Leek and Sun-Dried Tomato Frittata

    Serving Size: 1 (191 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 226.7
     
    Calories from Fat 119
    52%
    Total Fat 13.3 g
    20%
    Saturated Fat 3.6 g
    18%
    Cholesterol 372.0 mg
    124%
    Sodium 218.2 mg
    9%
    Total Carbohydrate 12.7 g
    4%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.0 g
    16%
    Protein 14.4 g
    28%
    Detailed Nutrition Values About Nutrition Info

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