Tuesday, January 09, 2007

Frittata with Spinach, Potatoes, and Leeks

This recipe has many ingredients that I love: potatoes, leeks, spinach, and cheese. Therefore, I decided it would be a good thing to eat for dinner. I was correct. It was very tasty and we enjoyed it quite a bit. Next time I wouldn't use as much basil (I used dried, which is more pungent) and I would add more cheese. I would also use the prepared potatoes instead of cooking my own, because I'm lazy. But it was very good, and I would make this again.

Frittata with Spinach, Potatoes, and Leeks
from Cooking Light, April 2003

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.

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

Preheat oven to 350°.

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.

Photo added August 2, 2009:
frittatta

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