- 6
4.7/5
(7 Votes)
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
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.