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Leek and Sun-Dried Tomato Frittata

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.027
Energy (kCal)875.81
Carbohydrates (g)44.4585
Total fats (g)52.815
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum). Add leeks and cook on medium-low about 10 minutes. | 2. Stir in sun-dried tomatoes and 1 cup parsley. Season with salt and pepper. | 3. Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix. | 4. Cook on low, scraping bottom of pan toward middle as it sets and letting uncooked egg run underneath. Cook in this manner until bottom is firm but top is still moist (about 10 minutes). | 5. Place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top). | 6. Serve in skillet or carefully flip out of skillet, flipping again so it is right-side up. Garnish with parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    leek 3 sliced 162.87 37.7805 4.005 0.8009999999999999
    sun tomato 5 sun-dried chopped - - - -
    parsley 1 cup chopped 21.6 3.798 1.7819999999999998 0.474
    egg 8 beaten 572.0 2.88 50.24 38.04
    salt pepper - - - -
    parsley 1/4 cup 21.6 3.798 1.7819999999999998 0.474

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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