Frittata with Spinach, Potatoes, and Leeks

My 8 year old LOVED this. I was really surprised! This was good, and husband mentioned a couple of times how much he liked it. My only problem with it was at the end, when I put it under the broiler. I could NOT get the middle to cook all the way, and I was afraid it was going to get too burnt on top before it was done. But, it finally cooked and we all enjoyed it and had a great meal. 🙂

rating: 8.9

Frittata with Spinach, Potatoes, and Leeks
(Cooking Light)

serves 6

1 teaspoon butter
2 cups thinly sliced leek (about 2 large)
1 (10-ounce) package fresh spinach
1/3 cup fat-free milk (I used plain almond 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


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.

photo 1

photo 2

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One Response to Frittata with Spinach, Potatoes, and Leeks

  1. Mairead says:

    This looks great! Frittatas make such simple dinners.

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