Frittata with Spinach, Potatoes, and Leeks

Ingredients

• Leeks

  (bulb and lower leaf-portion), raw

  2 cup or 178g

• Spinach

  Raw

  1 package (10 oz) 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

• Potato

  Flesh and skin, raw

  2 cup, diced or 300g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Bread crumbs

  Dry, grated, plain

  1 ½ tbsp or 10g

• Provolone cheese

  ½ cup, diced or 66g

• Butter

  Unsalted

  1 tsp or 5g

Directions

1. Preheat the oven to 350°F.
2. Melt butter in a Dutch oven over medium heat. Add leeks and sauté for 4 minutes. Add spinach and sauté for 2 minutes or until wilted. Transfer the mixture to a colander and press to remove excess moisture.
3. In a bowl, whisk together milk, basil, salt, pepper, and eggs. Stir in the leek mixture and potatoes.
4. Pour the mixture into a 10-inch round ceramic baking dish or pie plate coated with cooking spray. Sprinkle with breadcrumbs and top with cheese.
5. Bake for 25 minutes or until the center is set.
6. Preheat the broiler. Broil the frittata for 4 minutes or until golden brown. Cut into wedges and serve.