Frittata with Spinach, Potatoes, and Leeks

By KrissyW330

Jean Kressy, Cooking Light

APRIL 2003

Ingredients

• 1 teaspoon butter
• 2 cups thinly sliced leek (about 2 large)
• 1 (10-ounce) package fresh spinach
• 1/3 cup fat-free milk
• 2 tablespoons finely chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs
• 4 large egg whites
• 2 cups cooked, peeled red potato (about 3/4 pound)
• Cooking spray
• 1 1/2 tablespoons dry breadcrumbs
• 1/2 cup (2 ounces) shredded provolone cheese

Details

Servings 6
Adapted from myrecipes.com

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.