Potato & Leek Frittata
This Golden Potato & Leek Frittata with Sharp Cheddar is so convenient to have in your fridge at the beginning of the week—great for breakfast, travels beautifully for a packed lunch, or even works for dinner. It’s satisfying and flavorful, with tender potatoes, sweet caramelized leeks, and salty sharp white cheddar.
I hope you’ll try my version, but frittatas are one of the easiest ways to use up whatever you have in the fridge. Swap in different veggies, play around with cheeses, and make it your own—you can keep the egg mixture the same, and it’s forgiving if you need to bump up the ratio with an extra egg or a splash of dairy.
~ Camilla
Harlan’s Food For Thought
The following are the macros for Potato and Leek Frittatas, per serving (4 servings per meal):
Protein: 23g
Carbohydrate: 24g
Fat: 29g
Calories: 446
Today, I want to discuss the definitions and differences between macronutrients and micronutrients.
A macronutrient, or "macro" as it's often called, is defined as: "A chemical element or substance (such as carbohydrate, fat, or protein) that is essential in relatively large amounts to the growth and health of a living organism." We typically reference only fats, carbs, and proteins when talking about macronutrients, but any substance needed in a large amount qualifies. This includes sodium, calcium, magnesium, and potassium. These are both elements and electrolytes. However, because our body needs them in greater amounts than others, they are also considered macronutrients. For simplicity, when we break down the "macros" for our meals, we only include fats, protein, and carbs, as these are the only macronutrients that provide us with calories.
A micronutrient is defined as: "A chemical element or substance (such as vitamin B or vitamin C) that is essential in minute amounts to the growth and health of a living organism." There is some crossover between macros and micros depending on an individual's needs, but typically, micronutrients are needed in smaller amounts. One of the biggest differentiating factors between a macronutrient and a micronutrient is that a micronutrient doesn't provide any calories. Their job is to facilitate and contribute to the body's normal processes (i.e., metabolism, digestion, enzymatic reactions, etc.). Some examples of micronutrients we have discussed in our weekly recipes include vitamins, minerals, and polyphenols.
~ Harlan Wolff, Registered Nurse and Clinical Educator
Potato & Leek Frittata
Prep Time: 10 minuntes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 slices
Ingredients
1 tablespoon olive oil or avocado oil
2-3 gold potatoes, thinly sliced
1 tablespoon butter
3 leeks, white and light green parts, thinly sliced
8 eggs
½ cup half and half
1 teaspoon salt
Cracked black pepper to taste
1 cup sharp white cheddar, shredded
Finely chopped chives, for garnish
Instructions
Preheat & Prep: Preheat oven to 375°F. Heat a 10-inch cast iron or oven-safe skillet over medium heat.
Cook the Potatoes: Heat oil in the skillet. Arrange the thinly sliced potatoes and cook for about 5-7 minutes, flipping occasionally, until they are mostly tender and golden brown. Remove and set aside.
Sauté the Leeks: In the same skillet, add the butter. Add the sliced leeks and sauté for about 5 minutes until they are soft and slightly caramelized.
Whisk the Egg Mixture: In a bowl, whisk eggs, half and half, salt, and pepper. Stir in half of the cheddar.
Assemble & Cook: Return potatoes to the skillet, spread evenly. Pour in egg mixture, letting it cook for 2-3 minutes until the edges set.
Bake: Sprinkle remaining cheddar on top and transfer to the oven. Bake for 12-15 minutes until set and slightly puffed.
Serve: Let cool for a few minutes, garnish with chives, slice, and enjoy warm or at room temperature.
