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Frittata with Broccoli, Potato, and Leeks

Yield 6 servings (serving size: 1 wedge)
For your toddler: Cut a small wedge into bite-sized pieces.Serve it on a rimmed plate.

Ingredients

  • 1 teaspoon butter
  • 2 cups thinly sliced leek (about 2 large)
  • 1 (10-ounce) package frozen chopped broccoli, thawed
  • 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
  • 1 cup chopped cooked peeled red potato
  • 2/3 cup (2.7 ounces) shredded fontina cheese, divided
  • Cooking spray
  • 1 1/2 tablespoons dry breadcrumbs

Nutrition Information

  • calories 185
  • caloriesfromfat 0.0 %
  • fat 7.7 g
  • satfat 3.7 g
  • monofat 2.6 g
  • polyfat 0.9 g
  • protein 13.2 g
  • carbohydrate 15.8 g
  • fiber 2.7 g
  • cholesterol 137 mg
  • iron 2 mg
  • sodium 423 mg
  • calcium 153 mg

How to Make It

  1. Preheat oven to 350°.

  2. Melt butter in a large nonstick skillet over medium heat. Add leek; sauté 6 minutes.

  3. Press broccoli between several layers of paper towels to remove excess moisture. Combine milk and next 5 ingredients, stirring with a whisk. Add leek mixture, broccoli, potato, and 1/3 cup cheese. Pour into a 9 1/2-inch-deep dish pie plate coated with cooking spray. Sprinkle with remaining 1/3 cup cheese and breadcrumbs. Bake at 350° for 25 minutes or until center is set.

  4. Preheat broiler.

  5. Place frittata on center rack of oven; broil 4 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut into wedges.

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