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Frittata with Spinach, Potatoes, and Leeks

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1 wedge)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  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, 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.

  4. Preheat broiler.

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

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.