Potato-Leek Frittata

adapted from Everyday Food


Servings - 6   Serving size - 1/6th of frittata   Points Plus per serving - 3 points+

Calories - 108.9,  Total Fat - 3.5g,  Carb. - 10.3g,   Protein - 10g,   Fiber - 1g

Cooking spray ( I used olive oil from my misto)

1 leek ( white and light green parts only, halved lengthwise and rinsed well, and thinly sliced, 1 cup)

2 cups of frozen hash brown potatoes, thawed

4 large eggs

4 egg whites

1/2 cup fat free ricotta cheese

salt and pepper, to taste

1.  Spray a 10 inch non stick pan with cooking spray and heat on med.  Add leeks and potatoes.  Season with salt and pepper.  Saute about 5 - 7 minutes to soften leeks and warm potatoes, stirring frequently.  ( if you notice the mixture starting to brown too much, add a bit of water to finish saute).  

2.  If handle of skillet is not ovenproof, wrap in aluminum foil.  Preheat oven to 425 degrees F. 

3.  In a med bowl, mix eggs and ricotta cheese.  Add salt and pepper as desired to egg mixture.  

4.  Pour egg mixture evenly over the sauteed potato leek mixture, and allow to cook on stove top, undisturbed, until edges are set, about 2 minutes.  Transfer skillet to oven and bake until top of frittata is just set, 10 - 13 minutes.  ( The frittata will appear to be mostly liquid on top when you transfer it to the oven, but as long as the edges are set, the eggs will finish cooking evenly.)

5.  Invert frittata onto a platter and cut into 6 wedges.  Serve warm or at room temperature.