Frittata with Spinach, Potatoes, and Leeks
There were some complaints recently that there was no recipe of the month for April and since this one was a huge hit for Easter, which coincidentally was in April, I’m posting this as the April recipe of the Month. Hope you enjoy! I’ll have one up for May soon…
Ingredients:
• 1 teaspoon butter
• 2 cups thinly sliced leek (about 2 large)
• 1 package (10-ounce) fresh spinach
• ? cup fat-free milk
• 2 tablespoons finely chopped fresh basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 large eggs
• 4 large egg whites
• 2 cups cooked, peeled red potato (about 3/4 pound)
• Cooking spray
• 1 ½ tablespoons dry breadcrumbs
• ½ cup (2 ounces) shredded provolone cheese
Directions:
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.
(Serves 6)
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.