Frittata with Spinach, Ham, and Leeks

Ingredients

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Spinach

  Raw

  9 ⁷⁄₁₆ cup or 284g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ⅓ cup or 81g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Provolone cheese

  Reduced fat

  ½ cup, shredded or 57g

• Olive oil

  Salad or cooking

  1 tsp or 5g

Directions

1. Preheat oven to 350 degrees F.
2. Heat oil In an oven-proof pan 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, Stir Well With A Whisk. Add Leek Mixture And cooked ham. Return mixture to pan (coated with cooking spray). Top With Cheese. Bake For 25 Minutes Or Until Center Is Set.
4. Preheat broiler.
5. Broil frittata 4 minutes or until golden brown. Cut into wedges.
6. Recipe inspired by: http://www.cookinglight.com/food/vegetarian/vegetarian-egg-recipes/frittata-spinach-potatoes-leeks-vegetarian-recipe

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