Egg-White Frittata with Sage-Braised Leeks and Sun-Dried Tomatoes Recipe

Egg-White Frittata with Sage-Braised Leeks and Sun-Dried Tomatoes Recipe
Egg-White Frittata


  • 2 tablespoons walnut oil (or olive oil, or any other nut oil)
  • 1 leek, stem and dark green section removed
  • 1 tablespoon chopped fresh sage
  • 1 tiny garlic clove, chopped (should make no more than 2 teaspoons chopped garlic)
  • 4 egg whites
  • 4 sundried tomatoes, thinly sliced
  • 1 handful crumbled goat cheese
  • 1 lemon (for to squeeze the juice out of)
  • 4-5 fresh basil leaves, shredded

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by Sun-Dried Tomatoes for Everyone

So long as you appreciate sun-dried tomatoes and goat cheese, this frittata will please you and your taste buds; it's simple to put together, since all of the fun takes place in the same omelet-sized frying pan, and total cooking plus preparation time is 30 minutes.  As always, I recommend purchasing the freshest ingredients you can find, in order to ensure a tasty frittata: farm-fresh eggs if you can get your hands on some, and sun-dried tomatoes that have been recently packed in olive oil or that you can soak yourself (you should be able to find these at an Italian grocer or a gourmet food store).  By inverting the frittata onto a plate after one side is set, and sliding it back into the frying pan to let the second side finish cooking, the disaster of runny eggs can be avoided and an evenly cooked frittata will be ensured.



Cut the leek in half cross-wise, then cut it again lengthwise, giving you 4 pieces.  Using your hands, break apart the separate strands in each leek piece, so that you're left with lots of thin slivers of leeks.  Rinse in a colander and pat dry.

Heat 1 tablespoon oil in a small, non-stick omelet-sized frying pan over medium heat.  Add the garlic and cook until fragrant, about 2-3 minutes.

Add the leeks, and sautee until leeks are slightly wilted, about 3 minutes.

Add the chopped sage and enough water to cover most of the leeks, about 3 tablespoons.  Sprinkle with a pinch of salt and a dash of pepper, bring to a simmer, and cook, covered, 10 minutes.

Uncover and continue to cook until most water is evaporated.  Sprinkle juice from half of the lemon, stir, and remove from heat.  Drain any excess liquid.

Reheat skillet over medium heat and add remaining oil.  Pour in egg whites, sun-dried tomatoes, goat cheese, and half of the leeks.  Heat until frittata is mostly cooked on the underside, tilting the skillet occasionally to allow uncooked egg-whites to run onto the bottom of the pan, about 5 minutes.  When most of the frittata is set (except a runny center), press a plate over the skillet and invert the frittata onto the plate.  Gently slide the frittata back onto the skillet, and continue to cook the other side until set, about 2 minutes longer.

Top frittata with remaining leeks and the shredded basil. 


Calories per serving:

192 calories

Dietary restrictions:

Low Sodium Gluten Free, Wheat Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 29g 45%
  • Carbs 29g 10%
  • Saturated 3g 16%
  • Fiber 8g 30%
  • Sugars 8g
  • Monounsaturated 6g
  • Polyunsaturated 18g
  • Protein 8g 16%
  • Sodium 95mg 4%
  • Calcium 225mg 22%
  • Magnesium 86mg 21%
  • Potassium 683mg 20%
  • Iron 5mg 30%
  • Zinc 1mg 5%
  • Phosphorus 91mg 13%
  • Vitamin A 108µg 12%
  • Vitamin C 49mg 82%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 15%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 1mg 28%
  • Folic Acid (B9) 94µg 23%
  • Vitamin B12 0µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 196µg 245%
See detailed nutritional info Have a question about nutritional data? Let us know.
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