Leek, Potato and Tomato Frittata

Enjoy

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 400  g  desiree potatoes, sliced (4 medium sized)
• 1  medium leek, thinkly sliced
• 1⁄2 cup  semi sun-dried tomato, well drained and chopped
• 1⁄4 cup  pitted green olives
• 4  eggs, lightly beaten
• 3  egg whites, lightly beaten
• 1⁄2 cup low-fat milk
• 1⁄2 cup  grated low-fat cheddar cheese (60g)
•  sea salt
•  pepper
• 2  tablespoons  chopped marjoram

Directions

1. Preheat oven to 180oC.
2. In a 20cm heavy based oven proof frying pan heat olive oil.
3. Add the potatoes and cover.
4. Cook for 4 minutes or until potatoes are just soft.
5. Add leeks and cook a further minute until soft.
6. Stir in the tomatoes and olives, and remove from the heat.
7. In a medium bowl whist together the eggs, milk, cheddar cheese, marjoram and seasoning.
8. Pour over the potato mixture and cook over medium heat until nearly set.
9. Place in oven and cook a further 8-10 minutes until set.
10. Serve with a green salad.