Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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 (1-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, lightly beaten
- 4 large egg whites, lightly beaten
- 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[]
- 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 and next 5 ingredients; 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.
Yield: 6 servings (serving size: 1 wedge)