Frittata is a simple “egg dish” that you can make for breakfast, lunch or dinner, even for a lunch box. Eggs have always been a popular, yet healthy ingredient in many dishes and baking. Nutritious and tasty, they make a great choice in today’s recipe for vegetarian cheese frittata with leek. Try this recipe and enjoy!
Vegetarian Cheese Frittata with Leek
Serves: 4
Preparation: 10 minutes
Cooking: 30 minutes
Ingredients:
- 8 free-range eggs
- 4 tbsp light sour cream
- 100 g cheddar cheese, grated
- ½ cup parmesan, grated
- 3 tbsp bread crumbs
- 1 medium capsicum, chopped
- 1 medium leek, white part only, finely sliced
- 200 cherry tomatoes
- 3 tbsp extra virgin olive oil
- ½ cup parsley leaf, coarsely chopped
- 1 tsp Himalayan salt
- 1 tsp homemade dry seasoning
- ½ tsp freshly ground black pepper
Directions:
Step 1
Soak the vegetables in a baking soda solution for 15 minutes, then rinse and dry.
Step 2
Preheat oven to 180°C.
Step 3
Heat the oil in a large frying pan over medium heat. Add the leek and capsicum and cook, stirring occasionally, for 5 minutes, or until the leek is soft. Season and cook for another minute. Remove from heat.
Step 4
Meanwhile, place the eggs and sour cream in a large bowl and whisk until combined. Add the bread crumbs and half the parsley, half the parmesan cheese and half the cheddar cheese and mix well.
Step 5
Add the leek mixture to the egg mixture, mix well and pour into a large glass baking dish. Sprinkle with remaining Parmesan and cheddar cheese. Bake for 10 minutes. Arrange the cherry tomatoes over the frittata, spray with olive oil and bake for another 15 minutes, or until golden brown. Remove from the oven and sprinkle with the remaining parsley leaf to serve.
Serving suggestions:
- Serve with fresh garden salad
- Serve with yoghurt, traditional style
Tips:
- Sprinkle the frittata with toasted almond flakes
- Replace the sour cream with yoghurt, traditional style
- Store leftover frittata in an airtight container in the refrigerator for up to 5 days
- Store leftover frittata in an airtight container in the freezer for up to 2 months
Looking For More Recipe Ideas? Check These Out:
- Vegetarian Gnocchi in Tomato Sauce
- Healthy Alkaline Detox Soup
- Parmesan and Cottage Cheese Polenta Slices
➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.