Thursday, March 29, 2012
Frittatta with Spinach, Leeks and Potatoes
Now, I substituted chard for the spinach and threw in a few mushrooms too but you can substitute a variety of things and I think it would be good using this basic recipe. Or cook as it's listed!
1 teaspoon butter
2 cups thinly sliced leeks (about 2 large)
about 10 ounces fresh spinach
1/3 cup milk ( I use 2%)
2 tablespoons finely chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 large eggs
4 large egg whites
2 cups cooked, peeled red potato
1 1/2 tablespoons dry bread crumbs
1/2 shredded provolone cheese (sometimes I use Parmesan)
Preheat oven to 350 degrees. Melt butter in a skillet or dutch oven over medium heat. Add leek; saute 4 minutes. Add spinach; saute 2 minutes or until spinach wilts. Place mixture in a colander and press until barely moist.
Combine milk, basil, salt, pepper, eggs and egg whites; stir well wit whisk. Add leek mixture and potato. Pour into and 10 inch round ceramic baking dish that has been coated with cooking spray. Sprinkle with breadcrumbs and top with cheese.
Bake at 350 for 25 minutes or until center has set. Broil frittatta for 4 minutes if a browner top is desired.
I serve this with a small salad and garlicky cheese biscuits. Makes a great brunch or even supper.