Originally published in the Today’s Parent July/August 2018 issue. Photo by Erik Putz.
Potato and Leek Sheet Pan FrittataBy Chatelaine
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)
- 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
- 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.
- Substitute shredded cheddar or mozzarella for Gruyère, if desired.
- Any leftover frittata makes a great sandwich for lunch the next day!
Nutrition (per serving)
- 15 g,
- 12 g,
- 16 g,
- 1 g,
- 371 mg.
- Excellent source of
- vitamin b12