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

mollydollyk's Review

happychopper
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.

happychopper's Review

jenggeb
March 05, 2011
Sensational Recipe! i followed the ingredients and directions exactly and it turned out beautifully and delicious. This is the only frittata that I will ever make again! Very pleased :)

ChefLeesher's Review

chefjuju
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.

valeriavaliente's Review

ChefLeesher
February 08, 2011
this was so yummy and easy to make. Great way to get rid of too many eggs or veggies that really need to be cooked today. I used yellow onions, red bell peppers, mushrooms and red spinach as my veggies. Substituted mexican cheese blend vs provolone. I want the flavors to be a lil more sophisticated but I used what I had...will definitely make again!

jmeleeS's Review

jmeleeS
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!

jenggeb's Review

Kuenzi123
August 05, 2013
N/A

Ashaddix's Review

Meredithruns
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.

chefjuju's Review

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

Meredithruns's Review

KarenNC
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.

JeriTex's Review

Ashaddix
October 04, 2010
OH MY GOODNESS!!! This was absolutely delicious. The only thing I changed in the slightest was the substitution of sage for basil, as that's what I had on hand. I also left off the breadcrumbs and cheese as I'm allergic. I have been asked to make this every weekend. Easy to prepare and serves up beautifully. After reading the reviews I decided to let it bake an extra 15 minutes and it was perfect. Try it! Outstanding flavor!
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