Leek and Feta Frittata
15 min 1 serving 335 kcal · 18 g proteinLevel: Intermediate
The nutritionist's note
About 335 kcal for 18 g of protein and 1.3 µg of B12: a single frittata covers more than half the daily B12 requirement, a critical point on a vegetarian diet. Leek provides prebiotic fibre that feeds the gut microbiota.
Ingredients
1 serving
- leek120 g
- eggs2 units · 120 g
- feta30 g
- olive oil8 g
- chives5 g
Method
- 1
Finely slice the leek (120 g) and sweat it for 6 minutes, covered, with 8 g of olive oil, salt and pepper.
- 2
Beat the eggs (2) with the chopped chives (5 g) and a pinch of pepper.
- 3
Pour the eggs over the leek, crumble the feta (30 g) on top and cook for 5 minutes over low heat without stirring.
- 4
Finish for 2 minutes under the oven grill, then serve warm, cut into wedges.
Nutrition facts
per serving
| Energy | 335 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 9.5 g |
| Fat | 24 g |
| Fibre | 2.6 g |
| Iron | 2.4 mg |
| Vitamin B12 | 1.3 µg |
Potential allergens
- eggs
- lactose
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