Frittata with Spinach, Potatoes, and Leeks

Ingredients

• Butter

  Salted

  1 tsp or 5g

• Leeks

  (bulb and lower leaf-portion), raw

  2 cup or 178g

• Spinach

  Raw

  1 package (10 oz) or 284g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ⅓ cup or 81g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Red potatoes

  Flesh and skin, raw

  2 cup, diced or 300g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Bread crumbs

  Dry, grated, seasoned

  1 ½ tbsp or 11g

• Provolone cheese

  Reduced fat

  ½ cup, shredded or 57g

Directions

1. Preheat oven to 350 degrees F.
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, 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 for 25 minutes or until center is set.
4. Preheat broiler.
5. Broil frittata 4 minutes or until golden brown. Cut into wedges.
6. Recipe inspired by: http://www.cookinglight.com/food/vegetarian/vegetarian-egg-recipes/frittata-spinach-potatoes-leeks-vegetarian-recipe