13 Ingredients
  • 1 tbsp. olive oil, plus more for the pan
  • 3 medium leeks, sliced into half-moons
  • kosher salt
  • Black pepper
  • 4 large eggs
  • 1 1/4 c. part-skim ricotta
  • 3/4 c. 2% milk
  • 1 tbsp. Dijon mustard
  • 1 c. frozen peas, thawed and patted
  • 3 oz. Gruyère cheese, grated
  • 1/2 c. fresh flat-leaf parsley, roughly chopped
  • 1 tbsp. Fresh Tarragon, chopped
  • Green salad, for serving
Nutrition
261
13% daily value
6 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

24% 15

Saturated

35% 7

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

5% 15

Carbs (net)

- 13

Fiber

9% 2

Sugars

- 5

Sugars, added

- 0

Protein

33% 17

Cholesterol

52% 157

Sodium

20% 482

Calcium

34% 337

Magnesium

10% 43

Potassium

7% 327

Iron

15% 3

Zinc

19% 2

Phosphorus

42% 297

Vitamin A

27% 245

Vitamin C

18% 16

Thiamin (B1)

11% 0

Riboflavin (B2)

32% 0

Niacin (B3)

5% 1

Vitamin B6

17% 0

Folate equivalent (total)

19% 77

Folate (food)

- 77

Folic acid

- 0

Vitamin B12

31% 1

Vitamin D

8% 1

Vitamin E

9% 1

Vitamin K

94% 112
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