Frittata with Spinach, Potatoes and Leeks

Frittata with Spinach, Potatoes and Leeks
Frittata with Spinach, Potatoes and Leeks

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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