Potato and Leek Frittata

• 1 tablespoon olive oil
• 3 medium potatoes, sliced
• 3 leeks, sliced
• 1 cup diced tomato (I prefer Roma)
• 1 cup spinach
• 4 eggs, lightly beaten
• 4 egg whites, lightly beaten
• 12 cup milk
• 12 cup low-fat cheddar cheese, grated
• sea salt
• pepper
• 4 tablespoons marjoram, finely chopped

1. Preheat oven to 350 degrees F.
2. In an oven-proof large frying pan, heat olive oil.
3. Add potatoes and cover.
4. Cook for 4 minutes until potatoes are just soft.
5. Add leeks and cook for another 2 minutes until just soft.
6. Stir in tomatoes and spinach, and remove from heat.
7. In another bowl whisk together eggs, egg whites, milk, cheese, and marjoram.
8. Pour egg mixture over potato mixture and heat until nearly set.
9. Place uncovered pan in oven and cook 8-10 minutes until completely set.
10. Enjoy!

olive oil, potatoes, leeks, tomato, spinach, eggs, egg whites, milk, lowfat, salt, pepper, marjoram

Taken from www.food.com/recipe/potato-and-leek-frittata-413119 (may not work)