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Frittata with Spinach, Potatoes and Leeks – Pacific Coast Farmers' Market Association

Frittata with Spinach, Potatoes and Leeks

Printable version of this recipe.


1 teaspoon butter
2 cups leeks (thinly sliced)
1 bunch spinach
1/3 cup fat-free milk
2 tablespoons basil (finely chopped)
1/2 teaspoon salt
1/4 teaspoon pepper
4 large eggs
4 egg whites
2 cups red potato (peeled, cooked)
Cooking spray
1-1/2 tablespoons dry bread crumbs
1/2 cup provolone cheese (shredded)


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°F for 25 minutes or until center is set.

Preheat broiler. Broil frittata 4 minutes or until golden brown. Cut into wedges.



Type of Dish