Frittata with Spinach, Potatoes, and Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Make the leek mixture and cook the potatoes a day ahead. Or use store-bought diced cooked potatoes (such as Simply Potatoes), whisk the eggs, combine everything, and bake the morning of the brunch. 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 |
Directions:
1. Preheat oven to 350°.
2. 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.
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 350° for 25 minutes or until center is set.
4. Preheat broiler.
5. Broil frittata 4 minutes or until golden brown. Cut into wedges.
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