Frittata with Broccoli, Potato, and Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For your toddler: Cut a small wedge into bite-sized pieces. Ingredients:
1 teaspoon butter |
2 cups thinly sliced leek (about 2 large) |
1 (10-ounce) package frozen chopped broccoli, thawed |
1/3 cup fat-free milk |
2 tablespoons finely chopped fresh basil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
4 large eggs |
4 large egg whites |
1 cup chopped cooked peeled red potato |
2/3 cup (2.7 ounces) shredded fontina cheese, divided |
cooking spray |
1 1/2 tablespoons dry breadcrumbs |
Directions:
1. Preheat oven to 350°.
2. Melt butter in a large nonstick skillet over medium heat. Add leek; sauté 6 minutes.
3. Press broccoli between several layers of paper towels to remove excess moisture. Combine milk and next 5 ingredients, stirring with a whisk. Add leek mixture, broccoli, potato, and 1/3 cup cheese. Pour into a 9 1/2-inch-deep dish pie plate coated with cooking spray. Sprinkle with remaining 1/3 cup cheese and breadcrumbs. Bake at 350° for 25 minutes or until center is set.
4. Preheat broiler.
5. Place frittata on center rack of oven; broil 4 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut into wedges.
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