Leek, Potato And Tomato Frittata - cooking recipe

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
Preparation
    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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