APPLE AND LEEK FRITTATA
I recently purchased "The New American Plate" a wonderful cookbook filled with dishes with sophisticated flavors that are also healthful - lots of lean meats, grains and vegetables. This frittata is my own take on one of my brunch favorites - with autumnal flavors that give another reason to love sleepy Sunday mornings. Though usually served hot for brunch or a light supper, it makes a great snack served at room temperature.
Provided by justcallmetoni
Categories Breakfast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, beat together the eggs and egg whites and set aside.
- Coat a large skillet over medium heat with cooking spray and add leeks sautéing for 1 or 2 minutes.
- Add the apples and continue to cook until the apple is just tender, about 3 minutes; add sage to the pan; season with salt and pepper to taste.
- Spread the apple and leek filling evenly around the pan; add eggs and swirl so that each piece of the frittata will have an equal amount of egg and filling.
- Reduce heat a bit and cover the pan, cooking 3-6 minutes until the eggs are set.
- Cut the frittata into fours and ease the slices onto the serving plates; garnish with additional sage if desired.
Nutrition Facts : Calories 133.4, Fat 5.2, SaturatedFat 1.6, Cholesterol 211.5, Sodium 129.8, Carbohydrate 11.4, Fiber 1.9, Sugar 7, Protein 10.4
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