Sun Roasted Tomatoes and Leek Frittata

Sun Roasted Tomatoes and Leek Frittata

Serves: 2
 
 
Vegetable Recipes
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Sun Roasted Tomatoes and Leek Frittata , you'll need:
  • 1 leek, sliced 
  • 1 tbsp. olive oil 
  • 6 sun roasted tomatoes sliced 
  • 30g spinach (fresh or frozen) 
  • Salt and freshly ground black pepper 
  • 4 eggs

Method

  • In a medium non-stick frying pan add the olive oil and the leeks and cook until tender. 
  • Then add the tomatoes, spinach (with the salt and pepper) until the spinach is wilted. 
  • Separately whisk the eggs and add them to the pan covering all of the other ingredients. 
  • As the eggs cooks, gently move around the edges to allow the uncooked egg on the top move to the bottom of the pan to cook. 
  • When the frittata is cooked through, you may want to crisp up the top without burning the bottom by placing it under the grill.
  • Cut into slices and enjoy!
Nutritional Facts (Per Serving)
Calories 311 | Total fat 53g | Saturated Fat 6.4g | Carbohydrates 23.3g | Fibre 2.8g | Protein 15.6g
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