Frittata with Spinach, Potatoes and Leeks
- 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
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.