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Home > Spinach, potato, leek frittata

Spinach, potato, leek frittata

Recipe Information

Servings 6
Preparation Time 10 Minutes
Cook Time 35 Minutes
Total Time 45 Minutes
Difficulty Intermediate
Main Ingredient Eggs; Potato; Leeks
Category Eggs; Vegetables
Meal Breakfast; Brunch; Lunch; Dinner
Type Main Dish
Cuisine American; Spanish
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

  • Cooking spray 

  • 1 1/2 tablespoons dry bread crumbs 

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



  • Preheat the oven to 350�F.

  • Melt the butter over medium heat; add the leeks, and saut� for 4 minutes. Add the spinach, and saut� 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