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Frittata with Spinach, Potatoes and Leeks


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  • 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



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.

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