Frittata with Spinach, Potatoes, and Leeks

Ingredients

• 0.3 teaspoon pepper black
• 1 teaspoon butter 
• 1.5 tablespoons breadcrumbs dry
• 4 large egg whites 
• 4 large eggs 
• 0.3 cup milk fat-free
• 2 tablespoons basil fresh finely chopped
• 2 cups leek thinly sliced ( 2 large)
• 2 ounces provolone cheese shredded
• 0.8 pound potatoes red cooked peeled
• 0.5 teaspoon salt 
• 10 ounce pkt spinach fresh

Equipment

• oven
• whisk
• baking pan
• broiler
• dutch oven
• colander

Directions

1. Preheat oven to 35
2. Melt butter in a Dutch oven over medium heat.
3. Add leek; saut 4 minutes.
4. Add spinach; saut 2 minutes or until spinach wilts.
5. Place mixture in a colander, pressing until barely moist.
6. Combine milk, basil, salt, pepper, eggs, and egg whites; stir well with a whisk.
7. Add leek mixture and potato.
8. Pour into a 10-inch round ceramic baking dish or pie plate coated with cooking spray.
9. Sprinkle with breadcrumbs and top with cheese.
10. Bake at 350 for 25 minutes or until center is set.
11. Preheat broiler.
12. Broil frittata 4 minutes or until golden brown.
13. Cut into wedges.