Frittata with Spinach, Potatoes, and Leeks

Cooking Light
Frittata with Spinach, Potatoes, and LeeksRecipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Make the leek mixture and cook the potatoes a day ahead. Or use store-bought diced cooked potatoes (such as Simply Potatoes), whisk the eggs, combine everything, and bake the morning of the brunch.
6 servings (serving size: 1 wedge)


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1 teaspoon butter
2 cups thinly sliced leek (about 2 large)
1 (10-ounce) package fresh spinach
1/3 cup fat-free milk
2 tablespoons finely chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs
4 large egg whites
2 cups cooked, peeled red potato (about 3/4 pound)
Cooking spray
1 1/2 tablespoons dry breadcrumbs
1/2 cup (2 ounces) shredded provolone cheese


Preheat oven to 350°.

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.

Combine milk, basil, salt, pepper, eggs, and egg whites; 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 at 350° for 25 minutes or until center is set.

Preheat broiler.

Broil frittata 4 minutes or until golden brown. Cut into wedges.

Created date

April 2003

Nutritional Information

Calories 185
Caloriesfromfat 35 %
Fat 7.1 g
Satfat 3 g
Monofat 1.5 g
Polyfat 0.6 g
Protein 12.5 g
Carbohydrate 18.9 g
Fiber 2.8 g
Cholesterol 150 mg
Iron 3 mg
Sodium 429 mg
Calcium 176 mg