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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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.