Spinach, potato, leek frittata

Recipe Information

Ingredients

• 1 teaspoon butter

• 2 cups (about 2 large) leeks, thinly sliced

• One 10-ounce package fresh spinach

• 1/3 cup fat-free milk

• 2 tablespoons fresh basil, finely chopped

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 4 large eggs

• 4 large egg whites

• 2 cups (about 3/4 pound) red potatoes, cooked, peeled

• Cooking spray

• 1 1/2 tablespoons dry bread crumbs

• 1/2 cup (2 ounces) shredded Provolone cheese

Directions

• Preheat the oven to 350°F.

• Melt the butter over medium heat; add the leeks, and sauté for 4 minutes. Add the spinach, and sauté for 2 minutes or until the spinach wilts. Place the mixture in a colander, pressing until barely moist. Combine the milk, basil, salt, black pepper, eggs, and egg whites, and stir well with a whisk. Add the leek mixture and potato.

• Pour into a 10-inch round ceramic baking dish or pie plate coated with cooking spray. Sprinkle with bread crumbs and top with cheese. Bake at 350°F for 25 minutes or until the center is set.

• Preheat the broiler. Broil the frittata for 4 minutes or until golden brown.

• Cut into wedges.

Nutrition (per serving)

• Calories: 185 cal

• Total fat: 7g

• Saturated fat: 3g

• Monounsaturated fat: 2g

• Polyunsaturated fat: <1g

• Cholesterol: 150mg

• Sodium: 429mg

• Carbohydrate: 19g

• Fiber: 3g

• Protein: 13g

• Calcium: 176mg

• Iron: 3mg