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.
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)
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
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.
Calories 251, Protein 15g, Carbohydrates 12g, Fat 16g, Fibre 1g, Sodium 371mg.
Excellent source of vitamin b12.
Originally published in the Today’s Parent July/August 2018 issue. Photo by Erik Putz.
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