• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Frittata with Spinach, Potatoes, and Leeks

  • 6servings
  • 185calories

Add to MenuAdd to Calendar

Source: www.myrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D, E
MineralsNatrium, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon butter

  2. 2 cups thinly sliced leek (about 2 large)

  3. 1 (10-ounce) package fresh spinach

  4. 1/3 cup fat-free milk

  5. 2 tablespoons finely chopped fresh basil

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon black pepper

  8. 4 large eggs

  9. 4 large egg whites

  10. 2 cups cooked, peeled red potato (about 3/4 pound)

  11. Cooking spray

  12. 1 1/2 tablespoons dry breadcrumbs

  13. 1/2 cup (2 ounces) shredded provolone cheese

Instructions Jump to Ingredients ↑

  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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback