Leek and Potato Frittata Recipe

Ingredients
<br>- 1 pound leeks, chopped
<br>- 1/2 pound red thin-skinned potatoes
<br>- 1 teaspoon olive oil
<br>- 1 teaspoon dried thyme
<br>- 3 large eggs
<br>- 3 large egg whites
<br>- 1/2 teaspoon salt
<br>- 1/4 teaspoon pepper
<br>- 1/3 cup shredded Italian blend cheese or shredded parmesan cheese
<br>- 1 tablespoon chopped parsley (optional)
<br>- 4 slices (1 oz. each) French bread, toasted
<br><p></p>Directions
<br>step 1: Trim and discard root ends and tough tops from leeks; peel 1 layer off each leek. Cut leeks in half lengthwise and hold each half under cool running water, flipping to remove grit between layers. Thinly slice crosswise (you should have about 3 cups). Scrub potatoes and cut into 1/3-inch chunks.
<br>step 2: In a 10- to 12-inch nonstick frying pan (with ovenproof handle), combine leeks, potatoes, olive oil, thyme, and 1 cup water. Bring to a boil over high heat; cover pan, reduce heat to medium, and simmer, stirring occasionally, until potatoes are tender when pierced, 6 to 8 minutes. If any liquid remains in pan, uncover and simmer, stirring often, until evaporated. Spread vegetable mixture level in pan.
<br>step 3: Meanwhile, in a bowl, beat eggs, egg whites, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon water to blend. Pour egg mixture over vegetables in pan. As edges begin to set, lift with a spatula and tilt pan to let uncooked egg mixture flow underneath. Cook until eggs are firm but still moist on top, 2 to 4 minutes.
<br>step 4: Remove from heat and sprinkle with cheese. Broil about 6 inches from heat until cheese is melted, 1 to 2 minutes. Sprinkle with parsley. Slide frittata onto a plate; cut into wedges. Add salt and pepper to taste. Serve with toast.
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Ingredients
- 1 pound leeks, chopped
- 1/2 pound red thin-skinned potatoes
- 1 teaspoon olive oil
- 1 teaspoon dried thyme
- 3 large eggs
- 3 large egg whites
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup shredded Italian blend cheese or shredded parmesan cheese
- 1 tablespoon chopped parsley (optional)
- 4 slices (1 oz. each) French bread, toasted

Directions
step 1: Trim and discard root ends and tough tops from leeks; peel 1 layer off each leek. Cut leeks in half lengthwise and hold each half under cool running water, flipping to remove grit between layers. Thinly slice crosswise (you should have about 3 cups). Scrub potatoes and cut into 1/3-inch chunks.
step 2: In a 10- to 12-inch nonstick frying pan (with ovenproof handle), combine leeks, potatoes, olive oil, thyme, and 1 cup water. Bring to a boil over high heat; cover pan, reduce heat to medium, and simmer, stirring occasionally, until potatoes are tender when pierced, 6 to 8 minutes. If any liquid remains in pan, uncover and simmer, stirring often, until evaporated. Spread vegetable mixture level in pan.
step 3: Meanwhile, in a bowl, beat eggs, egg whites, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon water to blend. Pour egg mixture over vegetables in pan. As edges begin to set, lift with a spatula and tilt pan to let uncooked egg mixture flow underneath. Cook until eggs are firm but still moist on top, 2 to 4 minutes.
step 4: Remove from heat and sprinkle with cheese. Broil about 6 inches from heat until cheese is melted, 1 to 2 minutes. Sprinkle with parsley. Slide frittata onto a plate; cut into wedges. Add salt and pepper to taste. Serve with toast.

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