Frittata with Spinach, Potatoes, and Leeks

15 Reviews
ADD YOUR REVIEW
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield
6 servings (serving size: 1 wedge)
By Jean Kressy
April 2003
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 4

Preheat broiler.

Step 5

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.

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Ratings & Reviews

crispy potatoes are the secret ingredient here.

happychopper
May 10, 2015
Potatoes are a really nice addition to a frittata. I definitely mixed up the recipe a bit though. Just so I can remember in the future, here's what I put in: fresh morels; green onion, shallot, garlic, and green garlic instead of leek; mozzerella and parmesan cheese; and I dropped some fresh tomato slices on top before it went in the over. Oh, and I cooked it all in my cast-iron skillet. Super excellent Mother's day breakfast. I don't know if I'll ever make another frittata without putting potatoes in it. 

jenggeb's Review

jenggeb
August 05, 2013
N/A

jmeleeS's Review

chefjuju
March 26, 2013
Good breakfast recipe, but a tad bland (like another reviewer mentioned, a tad bit more salt and maybe a dash of red pepper could fix that right up! Or like another reviewer, add some diced ham!) I planned ahead to make this recipe for Sunday morning breakfast so on Friday night, I made a recipe with cubed boiled red potatoes making 2 cups extra and reserving in a tupperware container in the fridge till I was ready to make this dish. I used one whole bunch of fresh spinach, and only leek (they are quite large!), but otherwise followed the recipe as stated. Next time I will make the dish, I would recommend cutting down on the amount of potatoes (maybe only a 1 1/2 cup) and adding some diced ham - super easy to make and looks very pretty. Wouldn't hesitate to serve as a main dish for a brunch and it's very filling; enjoy!

Kuenzi123's Review

ChefLeesher
November 04, 2012
This is great, and really fast and easy if you buy the potatoes frozen. I bought plain diced potatoes and baked them for about 20 minutes while I prepared the rest of the frittata. I only made a couple little changes - I used havarti instead of provolone and italian seasoning instead of fresh basil. Right before broiling i sprinkled on 2 tablespoons of grated parmesan, which gave it a nice crispy top.

Ashaddix's Review

jmeleeS
October 08, 2012
Good recipe! Kinda-sorta bland, but noting a dash of sea salt couldn't fix. I think if I had cooked it in a shallower dish the cheesy top would have made up for it. I cooked an extra 5 min and then broiled for 3 and it was perfect! I also left the skin on my potatoes.

ChefLeesher's Review

Kuenzi123
May 10, 2012
We found this to be a really yummy dinner made with what we had in the fridge. Used 1/2 cup onion instead of leeks and used cheddar instead. We did not find this bland at all! Reminded me of a crustless quiche. It took about 10 minutes longer to cook.

KarenNC's Review

Meredithruns
April 23, 2012
N/A

mollydollyk's Review

valeriavaliente
January 16, 2012
This was a great recipe. I made it with a half cup of feta instead of provolone. I also didn’t skin my potatoes for the color. I had it with Fennel Gratin (http://simplyrecipes.com/recipes/fennel_gratin/) and broccoli for dinner and it was fantastic.

chefjuju's Review

KarenNC
December 25, 2011
Great. Made the following modifications - used O'Brien potatoes, added smoked ham and flower pepper.

Meredithruns's Review

Ashaddix
September 27, 2011
I thought this was great. I made it exactly as written except used Gryuere instead of provolone as that is what I had. It turned out light and fluffy and the cheese was perfectly browned. I did have to bake it an extra 10 minutes because it wasn't quite set. Will definitely make this again.
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