healthy recipes blog – leek and broccoli frittata


It was late on Monday night and we were hungry, tired and didn’t have much on offer in the fridge. I turned to an all time favourite in these situation and we were enjoying a meal in minutes.

potato, leek and broccoli frittata

1 potato and cooked until tender skin off or on1 leek
1 red onion
1 clove of garlic
1 tablespoon olive oil
knob of butter
a handful of broccoli florets blanched until tender in the hot potato water
a handful of grated cheese (cheddar, feta, parmesan, whatever you have handy)
3 eggs gently beaten (more if you want a substantial meal)

Fry the onion, leek and garlic in the olive oil and butter, until tender on a medium flame, in a non-stick frying pan.
Cut the potato into cubes and the florets into small pieces, then mix together with the leek and onions.
Beat the cheese into the eggs and season with salt and pepper.
Pour over the vegetables and cook over a medium flame until the egg is just set through, finish off under the grill for a golden brown top.

Use whatever vegetables you have in your fridge for this recipe. Add olives, capsicum, zucchinis and tomato, the options are limitless.

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