Low Sodium Leek Frittata

Indulge in a wholesome and flavorful breakfast or brunch option with this Low Sodium Leek Frittata—a nutritious twist on a classic dish. Packed with tender, buttery leeks, fresh spinach, and garden-fresh tomatoes, this recipe delivers delightful textures and vibrant flavors without the need for extra salt. Lightly seasoned with black pepper, garlic, and a medley of fresh herbs like dill and parsley, it’s finished with a sprinkle of creamy, low-fat feta cheese for a satisfying touch. Perfectly baked to golden perfection in an ovenproof skillet, this frittata is an excellent low sodium choice that’s high in nutrients and protein. Ready in just 45 minutes and ideal for meal prep, it’s equally delicious warm or at room temperature, making it a versatile crowd-pleaser at any table.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large leeks
• 8 eggs
• 0.5 cup milk
• 2 tablespoons olive oil
• 0.5 teaspoon black pepper
• 2 tablespoons fresh dill
• 2 tablespoons fresh parsley
• 2 cloves garlic
• 2 cups fresh spinach
• 1 medium fresh tomatoes
• 0.33 cup low-fat feta cheese

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Clean and prepare the leeks by trimming the roots and dark green tops. Slice them in half lengthwise and wash thoroughly to remove any dirt. Slice into thin half-moons.

Step 3

In a large ovenproof skillet, heat olive oil over medium heat. Add the sliced leeks and cook, stirring often, until they are soft and translucent, about 5-7 minutes.

Step 4

While the leeks are cooking, peel and mince the garlic cloves. Add the garlic to the skillet and cook for another minute until fragrant.

Step 5

Stir in the fresh spinach and cook until wilted, about 2 minutes. Remove the skillet from heat.

Step 6

In a large bowl, whisk together the eggs and milk until well combined. Stir in the black pepper, chopped dill, and parsley.

Step 7

Chop the tomato into small cubes and add them to the egg mixture.

Step 8

Pour the egg mixture over the cooked leeks and spinach in the skillet. Stir gently to combine evenly.

Step 9

Sprinkle the low-fat feta cheese over the top of the egg mixture.

Step 10

Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the frittata is set in the center and lightly browned on top.

Step 11

Remove the frittata from the oven and let it cool slightly before slicing.

Step 12

Serve warm or at room temperature. Enjoy your low sodium leek frittata!

Nutrition Facts

Serving size	(1130.3g)

Amount per serving	% Daily Value*
Calories	1266.9

Total Fat 77.0g	0%
Saturated Fat 22.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1541.3mg	0%
Sodium 1752.1mg	0%
Total Carbohydrate 64.7g	0%
Dietary Fiber 9.1g	0%
Total Sugars 25.4g
Protein 79.0g	0%

Vitamin D 381.7IU	0%
Calcium 1059.5mg	0%
Iron 18.1mg	0%
Potassium 1825.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.7%

Protein: 24.9%

Carbs: 20.4%