Tomato-and-Leek Frittata

Vegetarians can enjoy their favorite foods, like vegetables, whole-grain starches, soy-based meat alternatives, and milk or egg products if desired, while losing weight and improving their health. Vegetarian dishes are also great options for those who enjoy meat. Try changing up your breakfast routine with this veggie-friendly recipe!

Makes 8 servings

Description

A hearty frittata is one of our favorite dishes for entertaining because it can be served warm or at room temperature. A large ovenproof nonstick skillet is a must for this recipe. Tip: Leeks can be gritty, so they need to be washed thoroughly. To dislodge the dirt, put the sliced leeks in a colander and rub vigorously under cold running water.

Ingredients
2 teaspoons extra-virgin olive oil
2 medium leeks, cleaned and thinly sliced (white parts only)
1 tablespoon fresh thyme leaves
8 large eggs
1/4 cup fat-free milk
Salt and black pepper
1/2 cup shredded white cheddar cheese
2 small (1-pound) ripe tomatoes, thinly sliced crosswise

Instructions
Preheat oven to 350°F. Warm oil in 10″ ovenproof nonstick skillet over medium heat. Add leeks; cook 8 minutes, until softened, stirring. Reduce heat to medium-low.

In a medium bowl, whisk together eggs, fresh thyme leaves, milk, salt, and pepper. Stir in cheese. Pour over leek mixture in skillet. Gently lift up leek mixture to coat bottom of pan. Arrange tomato slices in overlapping pattern on top. Cook 8 minutes, until sides are set but mixture is still loose on top. Transfer skillet to oven and cook 10 minutes, until center is cooked through and tomatoes are lightly browned. Remove from oven; run a rubber spatula around edges and underneath to loosen frittata from skillet. Slide onto serving platter. Cut into wedges.

Nutritional information
123 calories
8 g total fat (3 g sat)
215 mg cholesterol
5 g carbohydrate
9 g protein
1 g fiber
129 mg sodium

Source: SouthBeachDiet.com

Filed Under Recipe of the Week, What's New 

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