This is another video that we shot nearly a year ago (when I was still pregnant with Jachs) and are finally able to share! The only catch is that I forgot to take a photo of the final product so you’ll just have to use your imagination until I get to make this one again… enjoy!
Yield: 6 servings
Prep Time: 15-20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
- 8 eggs
- 12 egg whites (1.5 cups)
- Salt and pepper
- 2 lbs. baby potatoes, thinly sliced
- 2 tbsp extra virgin olive oil
- 3 cups of sliced leeks
Pre heat oven to 400.
In a large bowl, whisk together eggs and eggwhites. Season with salt and pepper and set aside.
Place potatoes in a large pot and cover with water. Bring them to a boil and then drain. You want your potatoes to be tender yet al dente.
In the meantime, heat the olive oil in a 13 inch skillet over a medium high heat. Add in leeks and a pinch of salt and saute for about 8-10 minutes or until the leeks are tender. Shut off the heat and add the potatoes into the pan along with the leeks and season with salt and pepper. Be sure to toss everything together.
Pour the egg mixture into the pan making sure that all the veggies are covered by the eggs.
Pop the pan into the oven for 25-30 minutes. Enjoy!
Makes 6 servings.
Calories: 290; Total Fat: 10.2g; Saturated Fat: 2g; Cholesterol: 240mg; Carbohydrate: 29.1g; Dietary Fiber: 3.2; Sugars: 2.5g; Protein: 20.1g