Leek, Potato and Tomato Frittata

Name: Leek, Potato and Tomato Frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
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

(1)

Recipe by Terese

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READY IN: 35mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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

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