As Spring approaches and all the wonderful new and fresh ingredients become available, The Recipe Reduxers are incorporating them into my second challenge.
Leeks, scallions, garlic scapes, pea shoots and ramps may seem humble but they can pack a vibrant flavor and nutrition punch to just about any dish. They’re popping up in gardens and local farmers markets, and are the perfect addition to one of my favorite easy dishes.
- 1 tsp. olive oil
- 1 leek, ends removed and sliced
- 2 cloves garlic, minced
- 4 eggs
- 1/2 cup egg whites (about 5 egg whites)
- 2 Tbsp. skim milk (or milk of choice)
- salt and pepper
- 1/2 c. freshly grated Parmesan cheese
Heat large cast iron skillet or oven-proof pan over medium-high heat. Add oil to pan. Add leeks and cook, stirring occasionally, until very soft, about 10-12 minutes. Add garlic and cook and additional 1-2 minutes.
Meanwhile, place eggs, egg whites, milk and salt & pepper to taste in a medium bowl. Whisk until combined.
Preheat the broiler. Place oven rack on highest level.
Once leeks and garlic are cooked, reduce heat to medium. Spread leeks evenly in the pan and pour the egg mixture over top. Cook over medium until eggs are mostly set, about 4-5 minutes.
Put pan under broiler until eggs are completely set about 1 minute. Sprinkle parmesan on top and return to broiler until melted, another minute. Slice frittata into quarters and serve.
This is an excellent meal for breakfast, lunch or dinner, and can easily be cooked ahead of time and reheated or eaten cold. Add a side of fruit or vegetables and a slice of whole grain toast and enjoy!
Nutritionals (1/4th of the recipe): 160 cals, 9.2g fat, 5.1g carbs, 14.3g protein
Don’t forget to visit the other Recipe ReDuxers to see what they’re cooking!