Frittata with Spinach, Potatoes and Leeks

This weekend my nana came to visit for the first time in our new house. Despite lots of transportation headaches she finally made it. While she was here we had over her sister, brother-in-law, and some cousins for brunch so she could get together with family that she no longer is able to see that often. I always love seeing family and that has been one of the perks since moving to Florida, there are a lot in the area either permanently or just for the winter.

We were doing your typical bagels, lox, etc. as the main brunch but I wanted to provide some protein with eggs. I will admit that I was intimidated by a crust for quiche and landed on a frittata. I specifically liked this recipe because it went into a dish and was baked so I didn't have to fuss over it once everything was combined. It was a huge success and a great way not only to add in protein, but vegetables! You can essentially use the egg and milk base and add in whatever vegetables you have in the house like bell peppers and mix up the cheese depending on what you like or omit it all together. Definitely a recipe I will keep and try with different variations.

Frittata with Spinach, Potatoes and Leeks

Serves 6-8

Slightly adapted from Cooking Light

Ingredients:

1 teaspoon butter

2 leeks thinly sliced

10oz frozen chopped spinach, drained

1/3 cup fat-free milk

2 Tablespoons finely chopped fresh basil

½ teaspoon salt

½ teaspoon freshly ground black pepper

4 large  (I used 2 eggs and an egg beater for the other 2)

4 large egg whites

2 cups cooked, peeled, cubed red potatoes (about ¾ lb)

3 slices provolone cheese, diced

Directions:

1.    Preheat Oven to 350°

2.    Melt butter in a skillet over medium heat. Add leek and sauté 4 minutes. Add spinach to break up and warm through.

3.    Combine milk and next 5 ingredients in a bowl; stir well with a whisk. Add leek mixture,  potatoes and cheese. Pour into a 10-inch ceramic baking dish or a pie plate coated well with cooking spray. If desired, sprinkle top with bread crumbs.

4.    Bake at 350° for 25 minutes or until center is set. Preheat broiler.

5.    Broil frittata for 3 minutes or until golden brown on top. Cut into wedges and serve.