Rating: 4 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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.

Jean Kressy
Recipe by Cooking Light April 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Chef'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.

Nutrition Facts

185 calories; calories from fat 35%; fat 7.1g; saturated fat 3g; mono fat 1.5g; poly fat 0.6g; protein 12.5g; carbohydrates 18.9g; fiber 2.8g; cholesterol 150mg; iron 3mg; sodium 429mg; calcium 176mg.
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