Leek and Quinoa Breakfast Frittata

Leek and Quinoa Breakfast Frittata

10 ingredients
179 calories
39 min cook time


10 total
1 tablespoon Buitoni® Refrigerated Pesto with Basil
1/4 teaspoon ground black pepper
1/3 cup Buitoni® Refrigerated Freshly Shredded Parmesan Cheese
2 tablespoons light sour cream
4 large eggs
1/2 cup Nestlé® Carnation® Evaporated Fat Free Milk
2 leeks, cut in half lengthwise, then sliced (about 2 cups)
4 teaspoons olive oil, divided
1/3 cup dry quinoa
1 cup water


Prep: 5
Cook: 39
Wait: 5
Serving: 6
Step 1
Bring water and quinoa to a boil in small saucepan. Reduce heat to low. Cover; cook for about 15 minutes or until water is absorbed and quinoa is tender.
Cooking: 18 min
Step 2
Heat 2 teaspoons oil in 7- or 8-inch nonstick skillet over medium-high heat. Add leeks; cook, stirring occasionally, for 5 minutes or until tender. Remove from heat.
Cooking: 6 min
Step 3
Beat eggs in large bowl with a fork. Stir in evaporated milk, cheese and pepper. Stir in leeks and quinoa.
Preparation: 3 min
Step 4
Add remaining 2 teaspoons oil to same skillet; swirl to coat bottom and side. Pour in leek mixture.
Preparation: 2 min
Step 5
Bake at 350° F for about 15 minutes or until knife inserted in center comes out clean.
Cooking: 15 min
Step 6
Let stand for 5 minutes. Serve topped with sour cream and pesto.
Waiting: 5 min

Nutrition Information

179 calories per serving
Serving size: 6
9.70g fat
13.05g carbs
9.51g protein
% DV*
Total Fat 9.7g
Saturated Fat 2.89g
Cholesterol mg
Sodium 151.94mg
Carbohydrates 13.05g
Dietary Fiber 1.25g
Sugars 3.39g
Protein 9.51g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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