Fritatta with Spinach, Potato and Leeks

By MissHeather

Ingredients

• 1 teaspoon butter
• 2 cups thinly sliced leeks
• 1 10 oz package fresh spinach
• 1/3 cup skim milk
• 2 tablespoons finely chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs, lightly beaten
• 4 large egg whites, lightly beaten
• 2 cups cooked peeled red potato
• cooking spray
• 1 1/2 tablespoons dry breadcrumbs
• 1/2 cup shredded provolone cheese

Preparation

Step 1

Preheat oven to 350.

Melt butter in a Dutch oven over medium heat. Add leek; saute 4 minutes. Add spinach; saute 2 minutes or until wilts. Place mintues in a colander, pressing until barley moist.

Combine milk and next 5 ingredients; stir well with a whisk. Add leek mixture and potato. Pour into a 10-inch round ceramic baking dish or pie plate coated with cooking spray. Sprinkle with breadcrumbs, and top with cheese. Bake at 350 for 25 minutes or until center is set.

Preheat broiler.

Broil frittata 4 minutes or until golden brown. Cut into wedges.