Leek, Potato And Tomato Frittata

• 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. 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.

olive oil, potatoes, semi sundried tomato, green olives, eggs, egg whites, lowfat milk, cheddar cheese, salt, pepper, marjoram

Taken from www.food.com/recipe/leek-potato-and-tomato-frittata-41368 (may not work)