NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.75 cup egg whites

0.5 cup kimchi

0.5 cup leeks

0.5 cup carrots

0.25 cup yellow onion

1 clove garlic

2 tbsp whole milk

0.5 tbsp unsalted butter

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium mixing bowl, whisk together the large eggs, egg whites, whole milk, sea salt, and black pepper until the mixture is uniform and airy.

• 3

  Melt the butter in a 10-inch oven-safe non-stick skillet over medium heat.

• 4

  Add the diced yellow onion, thinly sliced leeks, and shredded carrots to the skillet, sautéing for 5-6 minutes until the vegetables are softened and fragrant.

• 5

  Stir in the minced garlic and chopped kimchi, cooking for another 2 minutes to allow the flavors to meld.

• 6

  Pour the egg mixture over the sautéed vegetables, gently tilting the pan to ensure the eggs reach all the edges.

• 7

  Transfer the skillet to the middle rack of the oven and bake for 12-15 minutes, or until the center is set and the top is lightly golden.

• 8

  Remove from the oven and let the frittata rest for 5 minutes before slicing into wedges to serve.