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BreakfastWhole30

Potato & Leek Frittata

written by thewonkyspatula September 30, 2019
Potato & Leek Frittata

I am a huge fan of frittatas, this version may just be my favourite to date! I always find myself with leftover baby potatoes so this is the perfect way to use them up!

This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

Potato & Leek Frittata

Print This
Serves: 6 Prep Time: 30 Minutes

Ingredients

  • 500g liquid egg whites (I used Margaret's Eggs)
  • 1 large leek finely sliced
  • 8-10 baby potatoes pre-cooked & finely sliced
  • 1 bell pepper finely sliced
  • 3 cloves of garlic, minced
  • 2 tbsp mixed herbs
  • large pinch of coarse salt & cracked black pepper
  • Oil of your choice
  • Bunch of fresh coriander, chopped

Instructions

  1. Preheat your oven to 200°c/ 392°F.
  2. Heat a heavy-based, ovenproof pan with your chosen oil (about .5 tbsp).
  3. Sweat down the leeks, peppers & garlic with a good sprinkle of salt and pepper and mixed herbs for 5-10 minutes until fully cooked, adding a touch of water if needed.
  4. Add the potato and allow to heat through for a further 3-5 minutes. 
  5. Finally, add the egg whites and stir through to ensure everything is nicely covered in them.  
  6. Sprinkle the coriander on top and place in the oven to back for 15 minutes or until your eggs are fully cooked, serve and enjoy!
Potato & Leek Frittata was last modified: September 30th, 2019 by thewonkyspatula

Potato & Leek Frittata was last modified: September 30th, 2019 by thewonkyspatula
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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