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Frittata with Artichokes, Leeks and Asiago Cheese

I made this frittata with egg whites to keep it light but whole eggs can be used or egg substitute like Just Egg or silken tofu for vegans. Vegan Parmesan can be substituted for the Asiago cheese. Here’s how I do it:

Ingredients:

2 large leeks chopped in small pieces

1 large cup artichoke hearts cut into pieces don’t use the marinated ones, fresh or frozen are best

1 and 1/2 cup egg whites

2 tsp turmeric

1 tsp paprika

1/2 cup shaved Asiago or Parmesan cheese

Small bunch fresh chopped herbs I used sage and basil but dried can be used


In a large skillet that’s oven safe add 2-3 tbs olive oil and heat, add chopped leaks and simmer 5 mins then add artichoke hearts continue to simmer another 5 mins add the fresh herbs and S&P to taste. In a small bowl add the egg whites and turmeric/paprika and whisk to combine. Keep flame on low and add the egg whites to skillet and top with the cheese cook on stove top for 5-7 mins then transfer to low broil and cook till top is golden and slightly crisp another 3-5 mins. Remove from heat add a scrunch of black pepper serve hot great paired with a salad.




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