Leek and Potato Frittata

Ingredients

• 1 teaspoon thyme leaves dried
• 3 large egg whites 
• 3 large eggs 
• 4 oz bread french toasted
• 1 pound leeks 
• 1 teaspoon olive oil 
• 0.3 cup parmesan cheese shredded italian
• 0.3 teaspoon pepper 
• 0.5 pound thin-skinned potatoes red
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• spatula

Directions

1. Trim and discard root ends and tough tops from leeks; peel 1 layer off each leek.
2. Cut leeks in half lengthwise and hold each half under cool running water, flipping to remove grit between layers. Thinly slice crosswise (you should have about 3 cups). Scrub potatoes and cut into 1/3-inch chunks.
3. In a 10- to 12-inch nonstick frying pan (with ovenproof handle), combine leeks, potatoes, olive oil, thyme, and 1 cup water. Bring to a boil over high heat; cover pan, reduce heat to medium, and simmer, stirring occasionally, until potatoes are tender when pierced, 6 to 8 minutes. If any liquid remains in pan, uncover and simmer, stirring often, until evaporated.
4. Spread vegetable mixture level in pan.
5. Meanwhile, in a bowl, beat eggs, egg whites, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon water to blend.
6. Pour egg mixture over vegetables in pan. As edges begin to set, lift with a spatula and tilt pan to let uncooked egg mixture flow underneath. Cook until eggs are firm but still moist on top, 2 to 4 minutes.
7. Remove from heat and sprinkle with cheese. Broil about 6 inches from heat until cheese is melted, 1 to 2 minutes.
8. Sprinkle with parsley. Slide frittata onto a plate; cut into wedges.
9. Add salt and pepper to taste.
10. Serve with toast.