When you are looking for a tasty recipe when you want to serve breakfast for dinner, give this one a try!  Also a tasty dish to share for a weekend brunch.  Enjoy!

Ingredients:

1 teaspoon butter 2 cups thinly sliced leek (about 2 large) 1 (10-ounce) package fresh spinach 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 2 cups cooked, peeled red potato (about 3/4 pound) Cooking spray 1 1/2 tablespoons dry breadcrumbs 1/2 cup (2 ounces) shredded provolone cheese
Cooking Instructions:
Preheat oven to 350°. Melt butter in a Dutch oven over medium heat. Add leek; saute 4 minutes. Add spinach; saute 2 minutes or until spinach wilts. Place mixture in a colander, pressing until barely moist. Combine milk, basil, salt, pepper, eggs, and egg whites; stir well with a whisk. Add leek mixture and potato. Pour into a 10-inch round ceramic baking dish or pie plate coated with cooking spray. Sprinkle with breadcrumbs and top with cheese. Bake at 350° for 25 minutes or until center is set. Preheat broiler. Broil frittata 4 minutes or until golden brown. Cut into wedges
Additional Comments:
Make the leek mixture and cook the potatoes a day ahead. Or use store-bought diced cooked potatoes (such as Simply Potatoes), whisk the eggs, combine everything, and bake the morning of the brunch. {Submitted to the Recipe Database by Becky}