A good vegetarian entree for the fall when you’ve got lots of yummy potatoes, leeks, and spinach to work with from the farmer’s market. Serves 6. Time (just for you, my d.c. friend): plan on an hour.
To start you will need:
- 1 T. butter
- 2 large leeks, chopped
- about 10 oz fresh baby spinach
- 1/3 c. milk
- 2 T. basil, chopped
- 1/2 t. salt
- 1/4 t. black pepper
- 4 eggs
- 4 egg whites
- 2 c. cubed red potato (peeled and cooked)
- 2 T. breadcrumb
- 1/2 c. provolone cheese, shredded
Begin by preheating your oven to 350 degrees. In a medium skillet, melt the butter and sautee the leeks until tender over medium heat. This should take about 5 minutes. Add the spinach, a third at a time, cooking until wilted. Pour the mixture into a colander and drain by pressing with paper towels. Next, combine the milk, basil, salt, pepper, eggs, and egg whites in a bowl. Whisk briefly. Add in the spinach mixture and the cooked potatoes. Grease a pie plate with cooking spray and then pour the frittata mixture into the pie plate. Sprinkle the top with the breadcrumbs and cheese. Bake for about 30 minutes. To get a golden color on the top, place under the broiler for about 4 minutes before serving.