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Tomato and Leek Frittata

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Light and airy beaten egg whites are the secret to a fluffy frittata.

Source: Everyday Food, September 2003
Total Time Prep Servings

Ingredients

Directions

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How would you rate this recipe?
151
  • MS11496186
    8 SEP, 2017
    Sounds so tasty
    Reply
  • MS10489148
    10 JAN, 2016
    This is a wonderful recipe! It is quick to make, for something so delicious. I would have cooked the leeks a little longer then 5 minutes tho, a little softer would have been better.
    Reply
  • alexandralee
    29 APR, 2010
    ok, so i completely changed the contents of the frittata to suit what I had in the fridge: I used spicy salami, spinach, broccoli and goat cheese... but it came out great. the eggs WERE light and fluffy, and easier to make than some other recipes that have you use the broiler.
    Reply
  • Le49e
    7 MAR, 2010
    I made this Tomato-Leek fritatta and i really liked it, i did put cheddar cheeseon 1/3 of it because i like cheddar cheese souffles, so i satisfied 2 cravings; this is a real treat to make a simple yet tasty souffle, without a lot of added calories. thanks. sandra
    Reply

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