Leek And Corn Frittata Recipe


Preparation Time5 MinDifficulty LevelMedium
Main Ingredient


 Butter1 Tablespoon
 Leek1 Small, sliced
 Eggs2 Large (Extra Large Size)
 Cooked kernel corn2 Tablespoon
 Olive oil2 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 561 Calories from Fat 294

% Daily Value*

Total Fat 33 g51%

Saturated Fat 12.3 g61.3%

Trans Fat 0 g

Cholesterol 455.2 mg

Sodium 574.2 mg23.9%

Total Carbohydrates 49 g16.2%

Dietary Fiber 8.8 g35.3%

Sugars 7.8 g

Protein 19 g38.3%

Vitamin A 77.3% Vitamin C 36%

Calcium 16.3% Iron 31.5%

*Based on a 2000 Calorie diet


1. Melt the butter in an 18 cm (7 inch) heavy-based omelette or frying-pan, add the leek and fry for about 5 minutes, until soft but not browned.
2. Beat the eggs lightly with a fork, add the leek and corn and season well with salt and pepper.
3. Heat the oil in the same pan, add the egg mixture and cook over a very low heat for about 12 minutes, until the frittata is set and the underside is golden brown.
4. Either slide the frittata onto a plate, cover with a second plate, turn over, slide the frittata back into the pan and cook for 4-5 minutes, or place the pan under a broiler for 2-3 minutes, to brown the top.
5. Serve with a crisp salad and whole wheat bread.