Frittata with Spinach & Leeks

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
180
protein 
20 g
sodium 
420 mg
carbohydrates 
7 g
fat 
7 g
fiber  
1 g
cholesterol 
219 mg
Servings 
8
Ingredients 

8 lg eggs
2 cups egg whites
¼ cup 2% milk
½ tsp lemon juice
1 cup chopped leeks
1 cup chopped spinach
⅛ tsp extra-virgin olive oil
¼ tsp sea salt
⅛ tsp freshly ground black pepper
1 cup shredded cheddar cheese

Instructions 
  1. Preheat oven to 375F.
  2. In a large mixing bowl, whisk together eggs, egg whites, milk and lemon juice.
  3. Heat olive oil in a large sauté pan over medium-high heat. Sauté leeks and spinach until tender and season with salt and pepper.
  4. Add cheese and sautéed vegetables to egg mixture and stir until combined. Pour mixture into a 9-inch cake pan.
  5. Bake frittata in oven until eggs are cooked and cheese is melted, about 20 to 30 minutes. Remove from oven, let cool briefly and cut into 8 pieces.
About the author 
<p>All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.</p>
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