I found this recipe in the Jan/Feb issue of Everyday Food, and even though it was written as a "lightened up" recipe, I lightened it even more by reducing the number of whole eggs and using fat free ricotta cheese. By doing these simple substitutions, I reduced the points plus value from 6 points+ to 3 points+! This recipe is easy and delicious, and if you don't own a nonstick skillet with a ovenproof handle, just wrap the handle in foil, before putting it into the oven.( I am submitting this "tip" to Around My Family Table's Tip Day Thursday)
Potato-Leek Frittata adapted from Everyday Food
Servings - 6 Serving size - 1/6th of frittata Points Plus per serving - 3 points+
Calories - 108.9, Total Fat - 3.5g, Carb. - 10.3g, Protein - 10g, Fiber - 1g
Cooking spray ( I used olive oil from my misto)
1 leek ( white and light green parts only, halved lengthwise and rinsed well, and thinly sliced, 1 cup)
2 cups of frozen hash brown potatoes, thawed
4 large eggs
4 egg whites
1/2 cup fat free ricotta cheese
salt and pepper, to taste
1. Spray a 10 inch non stick pan with cooking spray and heat on med. Add leeks and potatoes. Season with salt and pepper. Saute about 5 - 7 minutes to soften leeks and warm potatoes, stirring frequently. ( if you notice the mixture starting to brown too much, add a bit of water to finish saute).
3. In a med bowl, mix eggs and ricotta cheese. Add salt and pepper as desired to egg mixture.
4. Pour egg mixture evenly over the sauteed potato leek mixture, and allow to cook on stove top, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 - 13 minutes. ( The frittata will appear to be mostly liquid on top when you transfer it to the oven, but as long as the edges are set, the eggs will finish cooking evenly.)