Recipe description
October 5, 2026
Prebiotic Leek Potato Bean Frittata
A cozy, fiber-rich frittata with prebiotic leeks, potatoes, and beans
High Fiber
Prebiotic Rich
Legume Rich
86%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from white beans, leeks, and potatoes.
- Balanced with protein from eggs and beans plus healthy fats from olive oil.
- Provides plant variety in a practical one-pan meal.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Leek
1
piece
Potato, unpeeled
2
piece
White beans
1
cup
Egg
6
piece
Oil, olive
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Thinly slice the leek and dice the potatoes into small cubes.
2
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the potatoes and cook for 10 minutes, stirring occasionally, until tender and lightly golden.
3
Add the sliced leek and cook for 4-5 minutes until soft. Rinse and drain the white beans, then stir them into the skillet.
4
In a bowl, whisk the eggs with salt and black pepper until well combined.
5
Pour the egg mixture evenly over the vegetables in the skillet. Cook over low heat for 4-5 minutes until the edges begin to set.
6
Preheat the oven broiler (or oven to 180°C / 350°F). Place the skillet under the broiler or in the oven for 5-7 minutes until the frittata is set and lightly golden on top.
7
Let the frittata rest for a few minutes, slice into wedges, and serve warm.
More Recipes For Your Gut
Nutrition
660 kcal
Calories
30 g
Protein
67 g
Carbohydrates
10 g
Fiber
6 g
Sugar
28 g
Fat
5 g
Saturated fat
1.5 g
Salt
FAQ
How many servings does this leek, potato, and bean frittata make?
The recipe makes 2 servings.
Can I use canned white beans?
Yes. Rinse and drain 1 cup of canned white beans before adding them.
What type of skillet should I use?
Use an oven-safe skillet that can also be placed under the broiler.
Can I bake the frittata instead of broiling it?
Yes. Bake it at 180°C (350°F) for about 5–7 minutes, until the eggs are set and the top is lightly golden.
How do I know when the frittata is done?
The edges and centre should be set, with no visibly runny egg. Avoid overcooking to keep it tender.
Can I substitute the white beans?
You can use another cooked bean, such as cannellini, butter beans, or chickpeas.
Can I make this frittata without eggs?
Eggs provide the structure, so an egg-free version would require a different recipe using a suitable egg alternative.
How should I store leftover frittata?
Cool it promptly, cover it, refrigerate it within 2 hours, and use it within 3 days. Reheat thoroughly before serving.
Is this frittata suitable for a high-fibre eating pattern?
It contains beans, leeks, and potatoes, which add fibre. Include it as part of a varied, balanced diet.
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