Quick Low-Carb Recipe

Leek Frittata with Parmesan

5
Average: 5 (14 votes)
(14 votes)
Leek Frittata with Parmesan

Leek frittata with Parmesan - Simple delicious low carb dish for the whole family. Photo: Beeke Hedder

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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
265
calories
Calories

Healthy, because

Even smarter

Nutritional values

This fresh frittata is a wonderful low carb dish that is quick to prepare and also looks great as a meal prep dish. Parmesan cheese and eggs ensure a good supply of protein, which makes you full and supports muscle building.

Refine your frittata with freshly grated nutmeg and Gorgonzola instead of Parmesan. Even cold, the omelet from the oven promises the highest pleasure.

1 serving contains
(Percentage of daily recommendation)
Calorie265 kcal(13 %)
Protein16 g(16 %)
Fat21 g(18 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage1.1 g(4 %)
Vitamin A0.4 mg(50 %)
Vitamin D3.4 μg(17 %)
Vitamin E3.2 mg(27 %)
Vitamin K36 μg(60 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.2 mg(14 %)
Folate134 μg(45 %)
Pantothenic acid1.9 mg(32 %)
Biotin29 μg(64 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C12 mg(13 %)
Potassium324 mg(8 %)
Calcium156 mg(16 %)
Magnesium23 mg(8 %)
Iron2.5 mg(17 %)
Iodine19 μg(10 %)
Zinc2.1 mg(26 %)
Saturated fatty acids8 g
Uric acid43 mg
Cholesterol450 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
½ bunch scallions
1 handful fresh Fresh herbs (e.g. dill, parsley)
2 Tbsps olive oil
8 eggs
3 Tbsps Whipped cream
2 Tbsps Parmesan
salt
peppers
1 oz Arugula
How healthy are the main ingredients?
Whipped creamolive oilParmesanArugulaeggsalt
Preparation

Kitchen utensils

1 Knife, 1 Cutting board, 1 large coated Skillet, 1 Grater, 1 Whisk

Preparation steps

1.

Clean the scallions and cut them into diagonal strips. Wash the herbs, shake dry, pluck and chop coarsely.

2.

Heat the oil in a large coated frying pan (or two small frying pans) and sauté the spring onions in it for 3-4 minutes until translucent. Finely grate the Parmesan cheese. Whisk the eggs with the cream, herbs and Parmesan. Season with salt and pepper. Pour over scallions, mix briefly and let set over low heat for about 10 minutes (stop stirring). When the bottom side is browned, divide into 4 pieces using a spatula. Also finish baking on the second side for 2-3 minutes until golden brown.

3.

Wash the arugula and shake dry. Serve frittata topped with arugula and sprinkled with Parmesan cheese, if desired.