Spring Recipe

At last, we can finally enjoy the foods of spring! Here's a quick and easy recipe for a casual dinner or lunch. The best part of all is that you get to use leeks! These are by far my favorite spring veggie.

Spring Frittata
1 teaspoon butter
2 cups thinly sliced leeks (about 2 large)
1 (10oz) pkg. fresh spinach
1/3 cup skim milk
2 Tablespoons finely chopped basil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs
4 large egg whites
2 cups cooked & diced red potato (about 3/4 lb.)

1 1/2 Tablespoons dry bread crumbs
1/2 cup shredded provolone cheese

Preparation:
Melt butter in a Dutch oven over medium heat. Add leek; sauté 4 minutes. Add spinach; sauté 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.

Broil frittata 4 minutes or until golden brown. Cut into wedges.
Serves 6

* You can be flexible with the ingredients. Some suggestions include:roasted red peppers, asparagus, feta cheese, artichokes, or broccoli.