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Leek And Corn Frittata

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  Butter 1 Tablespoon
  Leek 1 Small, sliced
  Eggs 2 Large (Extra Large Size)
  Cooked kernel corn 2 Tablespoon
  Olive oil 2 Teaspoon
  Salt To Taste
  Pepper To Taste

1. Melt the butter in an 18 cm (7 inch) heavy-based omelette or frying-pan, add the leek and fry for about 5 minutes, until soft but not browned.
2. Beat the eggs lightly with a fork, add the leek and corn and season well with salt and pepper.
3. Heat the oil in the same pan, add the egg mixture and cook over a very low heat for about 12 minutes, until the frittata is set and the underside is golden brown.
4. Either slide the frittata onto a plate, cover with a second plate, turn over, slide the frittata back into the pan and cook for 4-5 minutes, or place the pan under a broiler for 2-3 minutes, to brown the top.
5. Serve with a crisp salad and whole wheat bread.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 561 Calories from Fat 294

% Daily Value*

Total Fat 33 g51%

Saturated Fat 12.3 g61.3%

Trans Fat 0 g

Cholesterol 455.2 mg151.7%

Sodium 574.2 mg23.9%

Total Carbohydrates 49 g16.2%

Dietary Fiber 8.8 g35.3%

Sugars 7.8 g

Protein 19 g38.3%

Vitamin A 77.3% Vitamin C 36%

Calcium 16.3% Iron 31.5%

*Based on a 2000 Calorie diet


Leek And Corn Frittata Recipe