Potato and Leek Sheet Pan Frittata

10

PREP TIME

15 min

TOTAL TIME

40 min

Serves

8

Potato and Leek Sheet Pan Frittata

Photo: Erik Putz

We've married two of the best dinner cheats—frittatas and one-pan meals—into a vegetarian dish that works for breakfast, lunch or dinner.


Ingredients

  • 2 tbsp canola oil , divided
  • 2 small yellow-flesh potatoes , cut into 1/2-in. cubes (about 2 cups)
  • 2 leeks , halved lengthwise and thinly sliced into 1/4-in. half-moons (about 2 cups)
  • 12 eggs
  • 1/4 cup milk
  • 3/4 tsp salt , divided
  • 3/4 tsp pepper , divided
  • 1 1/2 cups shredded Gruyere
  • 1/4 cup chopped parsley , optional

Instructions

  • Preheat oven to 375F. Spray a rimmed baking sheet with cooking spray, then line with parchment paper, leaving overhang on all sides. Coat parchment evenly with 1 tbsp oil.
  • Toss potatoes and leeks with remaining 1 tbsp oil and ¼ tsp each salt and pepper. Spread in an even layer on prepared sheet. Bake until potato is tender, 12 to 15 min.
  • Whisk eggs, milk and remaining ½ tsp each salt and pepper in a large bowl. Pour over potatoes and leeks, and sprinkle with cheese. Bake until eggs are puffed, about 10 min. Sprinkle with parsley, if desired. Cut into squares and serve with a green salad.

Kitchen tip

  • Substitute shredded cheddar or mozzarella for Gruyère, if desired.
  • Any leftover frittata makes a great sandwich for lunch the next day!

Nutrition (per serving)

  • Calories
  • 251,
  • Protein
  • 15 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 16 g,
  • Fibre
  • 1 g,
  • Sodium
  • 371 mg.
  • Excellent source of
  • vitamin b12

Originally published in the Today’s Parent July/August 2018 issue. Photo by Erik Putz.