I’m not a huge fan of eggs and I should have known better. I didn’t like this at all. Josh said it was pretty good. I much prefer a frittata that has potatoes in it and it a little bit more hearty as opposed to mainly eggs with just a couple of other ingredients. I would definitely do another frittata again, just not this one.
Leek and Sun-Dried Tomato Frittata Makes 4 servings – 230 calories per serving
1 tablespoon olive oil 3 leeks, thinly sliced 5 sun-dried tomatoes, chopped 1 cup fresh parsley, chopped 8 eggs, beaten salt and pepper 1/4 cup parsley, garnish
Heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum). Add leeks and cook on medium-low about 10 minutes.
Stir in sun-dried tomatoes and 1 cup parsley. Season with salt and pepper.
Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix.
Cook on low, scraping bottom of pan toward middle as it sets and letting uncooked egg run underneath. Cook in this manner until bottom is firm but top is still moist (about 10 minutes).
Place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top).
Serve in skillet or carefully flip out of skillet, flipping again so it is right-side up. Garnish with parsley.