Dinner Frittata Recipe

Prep Time: 15 mins  Cooking Time: 15 mins

Ingredients:
4 eggs
4 egg whites
1/3 cup shaved Parmesan
1 leek, sliced thin
10 mini potatoes, sliced thin
2 tablespoons olive oil
1 1/2 cups chopped frozen spinach, thawed
salt and pepper

Preheat oven to broil setting. In medium size bowl whisk eggs together. Set aside. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add 1 tablespoon oil and leeks. Cook leeks until soft and brown. Remove leeks from pan and set aside. Add another tablespoon of olive oil and swirl around the pan to cover the bottom. Lay potato slices across the bottom and brown. Flip slices over and sprinkle leeks on top. (It’s ok if the potatoes are softening but not cooked all the way through yet.) Sprinkle the leeks over the potatoes and then put spinach on top of the leeks. Smother the spinach by placing a plate on top of it. The plate should be just smaller than the pan. (You can also use a lid to a 10 inch pan to smother.) Let cook for 5 mins. Carefully remove plate / cover and sprinkle with parmesan. Wait until parmesan starts to melt and add eggs. Cook until the egg mixture has set on the bottom and begins to set up on top. Add salt and pepper to taste.  Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Serve frittata slices upside down with the potato side up. Makes 6 slices.