Sweet Potato Leek And Fetta Frittata Recipes

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POTATO-LEEK FRITTATA



Potato-Leek Frittata image

The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced (1 cup)
2 cups cooked, cubed, peeled potato
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup part-skim ricotta

Steps:

  • Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.
  • Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 208 g, Fat 11 g, Fiber 1 g, Protein 12 g

BAKED LEEK, POTATO, AND PARMESAN FRITTATA



Baked Leek, Potato, and Parmesan Frittata image

Served warm or cold, this comforting dish works for almost any occasion.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 10

1/2 teaspoon extra-virgin olive oil
1 cup water
4 leeks (about 1 pound), white and pale-green parts only, rinsed well and sliced into 1/4-inch-thick rounds
2 garlic cloves, thinly sliced
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes
Coarse salt
8 large eggs plus 2 large egg whites
1/4 teaspoon cayenne pepper
3/4 cup part-skim ricotta cheese, drained
1/3 cup finely grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees. Brush a 9-inch square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic, and potatoes; season with 1/2 teaspoon salt. Reduce heat to medium-low, and cook, covered, until potatoes are just tender, 8 to 10 minutes. Let cool.
  • Whisk together eggs, whites, 1/2 teaspoon salt, and the cayenne. Fold in potato mixture and ricotta. Mix in 1/4 cup Parmesan cheese. Pour mixture into dish, and sprinkle with remaining Parmesan. Bake until edges are set, about 12 minutes. Reduce oven temperature to 325 degrees, and bake until set and a knife inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes. Cut into 8 squares.

Nutrition Facts : Calories 192 g, Cholesterol 222 g, Fiber 2 g, Protein 13 g, SaturatedFat 3 g, Sodium 413 g

LEEK FETA FRITTATA



Leek Feta Frittata image

Make and share this Leek Feta Frittata recipe from Food.com.

Provided by dale7793

Categories     Lunch/Snacks

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 large leeks, thinly sliced
1 clove garlic, crushed
1 small red pepper, thinly sliced
8 eggs, beaten
1/3 cup cream
150 g feta cheese, crumbled
1/2 cup parmesan cheese, grated
1/3 cup anchovy-stuffed olives (can use regular stuffed olives)
2 tablespoons fresh parsley, chopped
2 tablespoons polenta
1/3 cup parmesan cheese, grated (extra)

Steps:

  • Grease a 23cm square cake tin and line with baking paper.
  • Heat oil in a pan and cook leeks, garlic and red pepper until just soft and lightly browned.
  • Cool.
  • Combine leek mixture with beaten eggs, cream, cheeses, olives and parsley.
  • Mix well.
  • Pour mixture into prepared tin and sprinkle top with polenta and extra cheese.
  • Cook in a 180 degree C oven about 40 minutes.
  • Cool in pan.
  • Cut into squares to serve.

SWEET POTATO, LEEK AND FETTA FRITTATA



Sweet Potato, Leek and Fetta Frittata image

A simple and light dinner or lunch option, very forgiving and you can add pretty much anything. Just choose the herbs you have or like best. Great hot or cold with salad, as with a lot of things it often tastes better the next day. You could also use 8 eggs but I tend to lighten it up by taking yolks out of a couple and using a low fat fetta.

Provided by RKC26

Categories     Lunch/Snacks

Time 30m

Yield 4 Large Slices, 4 serving(s)

Number Of Ingredients 11

6 large eggs
2 egg whites
2 tablespoons red Spanish onions (Chopped)
1 1/2 cups sliced leeks (White Part)
1 cup sweet potato (Sliced)
1/4 medium bell pepper (Red or Green)
1/2 cup water
90 g reduced fat greek feta
salt and pepper (To Taste)
1 teaspoon mixed herbs or 1 teaspoon oregano
2 -3 tablespoons chopped basil, Chives or 2 -3 tablespoons parsley

Steps:

  • Preheat fan forced oven to 180c (356f).
  • Whisk eggs with water and herbs; season with pepper and salt; set aside.
  • Layer sweet potato, red onion and leeks in a pyrex dish or similar (I find that a small square casserole dish works best) and either microwave or heat in oven until sweet potato is soft.
  • Pour over egg mixture, sprinkle crumbled fetta and capsicum over the frittata evenly.
  • Bake until set (should be around 10-15 mins).

Nutrition Facts : Calories 226.1, Fat 12.1, SaturatedFat 5.7, Cholesterol 299.1, Sodium 411.6, Carbohydrate 13.4, Fiber 1.8, Sugar 4.2, Protein 15.6

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