Girl Planting seeds

Mini Potato Leek Frittata

Nadine_cookingRecipe courtesy of Appetite for Life, Antine, Harper
Photo of recipe by Stacey Antine(HealthBarn USA)
Photo of Healing Meals community cooking day by HealthBarn Foundation.

GRATITUDE! We had one of our most productive days cooking for 
‪#‎healingmeals‬ with a strong team effort from our community volunteers. Baked over 300 Ginger Snaps, made 76 servings Black Bean Quesadillas (and extra filling for another 25 this week), baked 140 Potato & Leek Frittatas, baked 200+ Fudgy Brownie Bites, packaged 60 servings Creamy Broccoli Soups and cleaned the kitchen in a flash while we finished ON TIME! We are definitely ready for our deliveries this week for families at Tomorrows Children's Fund and St. Joseph's Regional Medical Center! Special thank you to Cabot Creamery Cooperative for the cheese donation that made our quesadillas and broccoli soup extra delicious and Whole Foods Market for this week's donation! Thumbs up No Fuss Lunch for always sharing your kitchen with us! This year is going to be a great one!


fritata_newEggs aren’t just for breakfast anymore.  These little frittatas have a big taste and are more than a Sunday morning favorite; leftovers (if you have any) are great for lunch and dinner any day of the week.  Savor our seasonal combination of veggies, herbs, and cheese and boost your immune system with vitamin C at the same time.


½ pound baby Yukon gold potatoes or whatever baby potato you like, unpeeled

¼ teaspoon sea salt

2 medium leeks (1 pound), tough green tops trimmed

1 tablespoon olive oil

3 large eggs

10 large egg whites

½ cup low-fat (1%) milk

1/8 teaspoon freshly ground black pepper

1/3 cup shredded low-fat Swiss cheese (1.5 ounces)

1 tablespoon chopped fresh parsley leaves

1 tablespoon chopped fresh chives



1.    Preheat oven to 375°F. Grease 12 muffin-pan cups.

2.    Cut potatoes into ½-inch chunks.  In medium saucepan, place potatoes, 1/8 teaspoon salt, and enough water to cover; heat to boiling over high heat. Reduce heat to medium and cook about 10 minutes to partially cook potatoes (a fork should be able to go through them).  Drain potatoes in colander and set aside to cool.

3.    Cut leeks lengthwise in half and clean thoroughly under cold running water.  Pat dry, then slice crosswise into ¼ -inch slices.  In medium skillet, heat olive oil over medium-low heat; add leeks and cook until fragrant and wilted, about 10 minutes, stirring occasionally. Remove from heat; cool.

4.    Into large bowl, carefully crack eggs.  Add egg whites, milk, pepper, and remaining 1/8 teaspoon salt and whisk until mixed.  Add cooled leeks, potatoes, cheese, and herbs and fold ingredients together until combined. 

5.    Ladle frittata mixture evenly into prepared muffin cups (filling will come almost to top).  Set pan in middle of oven.  Bake 14–16 minutes or until egg mixture puffs up and knife inserted in frittatas comes out clean. Cool 1 minute then loosen edges of frittata with a sharp knife and scoop them out of the pan one by one. (They will deflate somewhat after cooling).

6.    Serve frittatas warm or at room temperature.


Makes 12 servings (1 frittata per serving).


Nutrition Facts per serving: 80 calories; 3g fat (0.5g sat fat, 2g mono, 1g poly, 0g trans fat); 55mg cholesterol; 6g carbohydrate (1g fiber, 2g sugar); 6g protein; 90mg sodium; 8% Daily Value (DV) vitamin A; 10% DV vitamin C; 6% DV calcium; 4% DV iron.

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