Potato and Leek Frittata

This is a quick and easy recipe that is perfect for a light lunch or evening meal...

Preparation time: 20 minutes plus cooking time

- 400g potatoes, peeled
- 100g leek
- 100g red capsicum
- 1 teaspoon salt reduced soy sauce
- 2 teaspoons olive oil
- 2 whole eggs plus
- 3 egg whites
- ½ cup skim milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 100g low fat cheese, grated (eg; Shape)

 

Step 1.
Boil or microwave the potatoes until they are just cooked (don’t overcook). Allow them to cool and then cut into 6mm slices and set aside.

Step 2.
Chop the leek and capsicum and saute, with the soy sauce, in a non-stick frypan over medium heat until the leek is softened. Remove from the pan. Heat the olive oil in the non-stick frypan, add the potato slices and cook over high heat until browned on each side. Turn the heat down to low and sprinkle the cooked leek and capsicum mixture over the top of the potato slices.

Step 3.
Whisk the eggs and the egg whites together until slightly fluffy. Blend in the milk, salt, pepper and ¾ of the grated cheese. Pour the egg mixture over the potato mixture in the frypan and sprinkle the remaining cheese over the top. Cook for 5-10 minutes.

Step 4.
To finish cooking the top of the frittata, place the frypan under a hot griller for a further 5-10 minutes or until top is set and golden brown.

Cut into 6 wedges to serve. Ideal served hot with salad or vegetables or cold as a snack.