Frittata with Spinach, Potatoes and Leeks

By á-2053

Ingredients

• 1 tsp. butter
• 2 cups thinly sliced leek (about 2 large)
• 1 10-oz. pkg. fresh spinach
• 1/3 cup fat-free milk
• 2 Tbs. finely chopped basil
• ½ tsp. salt
• ¼ tsp. black pepper
• 4 large eggs
• 4 large egg whites
• 2 c. cooked, peeled red potato (~ ¾ lb.)
• 1 ½ Tbs. dry breadcrumbs
• Cooking spray
• ½ cup shredded provolone cheese

Preparation

Step 1

Preheat oven to 350°. Melt butter in a Dutch oven over medium heat. Add leek; sauté 4 minutes. Add spinach; sauté 2 minutes or until spinach wilts. Place mixture in a colander, pressing until barely moist.
Combine milk, basil, salt, pepper, eggs, and egg whites; 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.