Frittata aux poireaux et à la patate douce

4 portions

préparation 5 min.

cuisson 10 min.

Imprimer la recette

Valeur nutritive par portion

Calories

244

Lipides

14 g

Lipides saturés

4 g

Lipides trans

0 g

Sodium

566 mg

Glucides

14 g

Fibres

2 g

Sucres

3 g

Protéines

19 g

Ingrédients

œufs

1/2 tasse

125 ml

d’eau

3 c. à table

45 ml

de persil frais, haché

1 c. à thé

5 ml

d'origan séché

1/8 c. à thé

0,5 ml

de poivre

1-1/2 tasse

375 ml

de poireaux en tranches minces (la partie blanche seulement)

1 tasse

250 ml

de patates douces pelées, coupées en dés

1/3 tasse

75 ml

de prosciutto haché

2 c. à table

25 ml

de fontina râpé

Préparation

Foutter les œufs, l’eau, le persil, l'origan et le poivre. Mettre de côté.
Vaporiser une poêle antiadhésive de 10 po (25 cm) d’enduit pour la cuisson. Chauffer la poêle à feu moyen. Ajouter les poireaux, la patate douce et le prosciutto; faire sauter jusqu’à ce que les légumes soient cuits, environ 5 minutes.
Y verser la préparation aux œufs. À mesure que la préparation commence à prendre près des parois, à l’aide d’une spatule, soulever la portion cuite pour permettre à l’œuf non cuit de couler en dessous. Cuire jusqu’à ce que le dessous soit pris et le dessus presque pris. Saupoudrer le fromage sur les œufs.
Placer sous le grilloir préchauffé pendant 1 à 2 minutes pour faire fondre le fromage ou couvrir la poêle et cuire une autre minute. Dégager les parois et glisser la frittata sur une assiette.

Notes

Pour protéger la poignée de la poêle, l’envelopper d’une double épaisseur de papier d’aluminium.

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