This frittata is packed with hearty greens and leeks with a touch of salty bacon or pancetta and Asiago cheese for flavoring. We tested the recipe both with egg substitute and whole eggs. It works great either way, but has fewer calories and less saturated fat when you use egg substitute.

Jan Ellen Spiegel
Source: EatingWell Magazine, March/April 2012


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat broiler.

  • Heat oil in a large broiler-safe nonstick skillet or cast-iron skillet over medium-high heat. Add pancetta (or bacon) and cook, stirring frequently, until crisp, 2 to 3 minutes. Reduce heat to medium. Add leeks and continue cooking, stirring frequently, until the leeks have softened, 4 to 5 minutes more. Add greens and cook, stirring, until they are just beginning to wilt, about 1 minute.

  • Meanwhile, whisk eggs, cheese and pepper in a bowl. When the greens are just starting to wilt, pour the egg mixture over the ingredients in the pan. Using a spatula, carefully scrape the eggs from the edges to the middle of the pan as they cook, allowing uncooked egg to flow under, about 3 minutes. When the eggs are nearly set, place the skillet under the broiler until the top is cooked and the eggs are slightly browned, about 2 minutes. Let stand 5 minutes.

  • To release the frittata from the pan, run a rubber spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into wedges and serve.


Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

Nutrition Facts

227.2 calories; protein 14.8g 30% DV; carbohydrates 6.9g 2% DV; exchange other carbs 0.5; dietary fiber 1.2g 5% DV; sugars 3g; fat 15.3g 24% DV; saturated fat 6g 30% DV; cholesterol 26.7mg 9% DV; vitamin a iu 1828.3IU 37% DV; vitamin c 11.6mg 19% DV; folate 71.1mcg 18% DV; calcium 188.4mg 19% DV; iron 2.2mg 12% DV; magnesium 11.8mg 4% DV; potassium 202mg 6% DV; sodium 585.2mg 23% DV; thiaminmg 3% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
so simple and very delicous i have never made a frettata before and i didnt have high expectations but i followed the direction and when my fiance tasted it he said holy cow which he never says. Pros: easy not too many ingredients Cons: none Read More
Rating: 4 stars
Yummm! This dish is very tasty......I would certainly pair this with a pear and Gorgonzola salad for a fun brunch idea! Read More
Rating: 5 stars
Hits the spot! My man was suggesting pizza out of a box because we were hungry and it was getting late but i wanted something more healthy with fewer carbs. This was excellent. Simple delicious and satisfying. I used a mix of Parmesan and feta.-áFor greens I used chard. He had four pieces! Pros: Fast easy Read More