Bread & Breakfast

Frittata with Spinach, Potato and Leek

4 eggs
4 egg whites
1 t butter
3/4 lb. red potatoes, cubed and cooked
2 leeks, thinly sliced, white and light green parts only
1 package fresh spinach (10 oz.)
1/3 C milk
2 T fresh basil, chopped
1 1/2 T panko bread crumbs
1/2 C provalone cheese, shredded
1/2 t salt
1/4 t pepper
cooking spray

Preheat oven to 350° F. Melt butter in a saute pan over medium heat. Add leek, saute for 4 minutes. Add spinach, saute 2 minutes. Remove mixture from heat and drain in a colander.

Combine milk, basil, salt, pepper, eggs and egg whites, and whisk well. Add leak mixture and potato. Pour into a 10″ round pie or tart plate coated with cooking spray. Sprinkle with panko and top with cheese. Bake for 25 minutes or until center is set.

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