|Preparation Time||10 Minutes|
|Cook Time||35 Minutes|
|Total Time||45 Minutes|
|Main Ingredient||Eggs; Potato; Leeks|
|Meal||Breakfast; Brunch; Lunch; Dinner|
|Cook Method||Baking; Broiling|
|Diet||Vegetarian; Low Calorie; Low Fat; Heart Healthy; High Protein; Low Carb|
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 potato, cooked, peeled
1 1/2 tablespoons dry bread crumbs
1/2 cup (2 ounces) shredded provolone cheese
Preheat the oven to 350ï¿½F.
Melt the butter over medium heat; add the leeks, and sautï¿½ for 4 minutes. Add the spinach, and sautï¿½ 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 350ï¿½F 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.
Calories: 185 cal
Total fat: 7g
Saturated fat: 3g
Monounsaturated fat: 2g
Polyunsaturated fat: <1g