Frittata with Spinach & Leeksdate: October 24, 2012
Nutrition Information (per serving)
8 lg eggs
2 cups egg whites
¼ cup 2% milk
½ tsp lemon juice
1 cup chopped leeks
1 cup chopped spinach
⅛ tsp extra-virgin olive oil
¼ tsp sea salt
⅛ tsp freshly ground black pepper
1 cup shredded cheddar cheese
- Preheat oven to 375F.
- In a large mixing bowl, whisk together eggs, egg whites, milk and lemon juice.
- Heat olive oil in a large sauté pan over medium-high heat. Sauté leeks and spinach until tender and season with salt and pepper.
- Add cheese and sautéed vegetables to egg mixture and stir until combined. Pour mixture into a 9-inch cake pan.
- Bake frittata in oven until eggs are cooked and cheese is melted, about 20 to 30 minutes. Remove from oven, let cool briefly and cut into 8 pieces.