LEEK, POTATO AND TOMATO FRITTATA

Leek, Potato and Tomato Frittata image

Provided by Terese

Categories Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Previous Next

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

Steps:

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.