Frittata with Spinach, Potatoes, and Leeks

Frittata with Spinach, Potatoes, and Leeks
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 2 cups thinly sliced leek (about 2 large)
  • 1 (10-ounce) package fresh spinach
  • 1 teaspoon butter
  • 1 ½ tablespoons dry breadcrumbs
  • Cooking spray
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • + 6 more ingredients
    • 2 tablespoons finely chopped fresh basil
    • 4 large eggs
    • ½ cup (2 ounces) shredded provolone cheese
    • 2 cups cooked, peeled red potato (about 3/4 pound)
    • 4 large egg whites
    • 1/3 cup fat-free milk

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 m...

View full recipe at My Recipes

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