Name: Frittata With Spinach, Potatoes, And Leeks
Yield: 4 servings
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

Servings: 4 persons

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

1
Preheat oven to 350u00b0.
2
Melt butter in a Dutch oven over medium heat. Add leek; saute 4 minutes. Add spinach; saute 2 minutes or until spinach wilts. Place mixture in a colander, pressing until barely moist.
3
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 350u00b0 for 25 minutes or until center is set.
4
Preheat broiler.
5
Broil frittata 4 minutes or until golden brown. Cut into wedges.
6
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No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Frittata With Spinach, Potatoes, And Leeks

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