This Leek and Potato Frittata is a yummy breakfast option either to feed a crowd or prep for a busy week.
Leek and Potato Frittata
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This dish sounds fancy, but it is simple and quick to make. If you do not want to use leeks use sweet onions
| Servings | Prep Time |
| 6 (1 slice each) | 10 minutes |
| Cook Time |
| 20 minutes |
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Ingredients
- 1 tsp olive oil
- 2 cups sliced leeks
- 10 oz fresh spinach
- 2 cups frozen red potatoes thawed and chopped
- 1/3 cup fat-free milk
- 4 egg whites
- 4 eggs
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp dry bread crumbs
- 1/2 cup shredded mozzarella cheese reduced fat
Servings: (1 slice each)
Units:
Instructions
- Preheat oven to 350 degrees. Add oil to a salute pan over medium heat. Add leek and sauté 4 minutes. Add spinach and potatoes; sauté for 2 minutes or until spinach wilts.
- Combine milk, seasoning, salt and pepper, 4 eggs and 4 egg whites; stir well with a whisk. Add leek mixture. Pour into a 9.5 inch round baking dish or pie plate coated with cooking spray.
- Sprinkle with cheese and breadcrumbs. Bake at 350 degrees fro 20-25 minutes. For a golden brown top, broil for 4 minutes after baking.
Recipe Notes
