A Better Brunch: Spinach and Leek Frittata

By Caroline – June 29, 2011

You worked hard all week and a break is finally in sight. But don’t let a single sitting of pancakes derail your discipline. This weekend, make yourself a better brunch.SPINACH AND LEEK FRITTATA Serves 8



  • 8 large eggs
  • 2 cups egg whites
  • ¼ cup 2% milk
  • ½ teaspoon lemon juice
  • 1 cup spinach, chopped
  • 1 cup leeks, chopped
  • 1/8 teaspoon extra virgin olive oil
  • 1/8 teaspoon black pepper
  • 1 cup cheddar cheese, grated


Preheat oven to 375 degrees. In a large bowl, whisk together eggs, egg whites, milk, and lemon juice. Set aside.  Heat olive oil in a large nonstick skillet over medium-high heat. Sauté spinach and leeks until tender, and season with salt and pepper. Allow to cool slightly, before adding to egg mixture. Add cheese and sautéed vegetables to the egg mixture and stir until combined. Pour into a 9-inch round cake pan. Bake until the a knife inserted in the center comes out clean, about 20-30 minutes. Remove from oven and allow to cool.

Per serving (1 slice): 180 calories; 7 g carb; 20 g protein; 1 g fiber; 7 g fat

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