[Cook] Frittata with Spinach, Potatoes, and Leeks

The Frittata looked so good when it came out from the oven. I always thought Frittata is hard to make, but it wasn't at all. This vegetarian egg dish tastes very gourmet and healthy. Love it!


Frittata with Spinach, Potatoes, and Leeks
Of all egg dishes, frittatas are the most wine-friendly, thanks to their slightly crusty, slightly caramelized exterior as well as the fact that ratio of egg to filling is low.

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




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.

Yield: 6 servings

(Recipe can also be found HERE)

[ad#ad-unit]