Frittta with Spinach, Potatoes and Leeks

I found this recipe in my new cookbook, "Cooking Light, Cooking through the Seasons" (which was an early Father's Day present from my sweet nutritionist wife who thought last nights dinner was a bit too heavy). It looks delicious and healthy and is low in calories, fat and carbs. For the first time I have included a nutritional breakdown as well. This would pair well with a Field Salad with Snow Peas, Grapes and Feta and drizzled with an Orange Vinaigrette Dressing

Frittata with Spinach, Potatoes and Leeks

Serves 6

1 tsp butter

2 cups thinly sliced leeks (about 2 large)

10 oz fresh spinach

1/3 cup fat-free milk

2 Tbsp fresh basil, finely chopped

1/2 tsp salt

1/4 tsp black pepper

4 large eggs

4 large egg whites

2 cups cooked, peeled red potatoes (about 3/4 lbs)

Cooking Spray

1 1/2 tsp dry breadcrumbs

2 oz provolone cheese (shredded)

Preheat oven to 350 degrees.

Melt butter in a heavy saute pan over medium heat. Add leaks and saute 4 minutes. Add spinach and saute 2 minutes or until spinach wilts. Place mixture in a colander, pressing until barely moist.

Combine milk, basil, salt, pepper, eggs, and egg white; stir well with a whisk. Add leek mixture and potatoes. Pour into a 10" casserole dish or pie plate coated with cooking spray. Sprinkle with breadcrumbs and top with cheese.

Bake at 350 degrees for 25 minutes until center is set.

Preheat broiler. Broil frittata 4 minutes or until golden brown. Cut into wedges. Serve with your favorite salad.

CALORIES 185; FAT 7.1g (sat 3 g, mono 1.5g, poly 0.6g); PROTEIN 12.5g; CARB 18.9g; FIBER 2.8g; CHOL 150mg; IRON 3mg; SODIUM 429mg; CALC 174mg

Enjoy.