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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325 degrees. | 2. Whisk first four ingredients together in medium bowl and set aside. | 3. Heat oil in skillet over medium heat. Add leeks and onion and saute with a pinch of added salt for 5-6 minutes. Add shredded carrots and cook for additional 1 minute. Remove skillet from heat. | 4. Butter a 6 cup muffin pan. Divide cheddar cheese evenly between muffin cups, then divide vegetable mixture evenly between muffin cups. | 5. Fill each muffin cup 3/4 full with egg mixture. Place a few potato chip on top of each filled muffin cup. | 6. Bake until cooked through, 12-15 minutes. Loosen edges of each frittata by running a knife around the edges. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	5			357.5	1.8	31.4	23.775
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
salt				-	-	-	-
black pepper			ground	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
leek	1	cup	sliced	54.29	12.5935	1.335	0.267
onion	1/2	cup	sliced	32.0	7.472	0.88	0.08
carrot	1	cup	shredded	52.48	12.2624	1.1904	0.3072
sharp cheddar cheese	4	tablespoons	shredded	-	-	-	-
potato chip				-	-	-	-

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