Italian

Leek and Spinach Frittata is for Breakfast.

Leek and Spinach Frittata takes 30 minutes to prepare.

Leek and Spinach Frittata takes 45 minutes to cook.

Leek and Spinach Frittata makes 12 servings.

The ingredients for Leek and Spinach Frittata are:

2 Leeks, bulb and Lower Leaf, sliced
2 Packages Frozen Spinach, drained
3.5 oz Sundried Tomatoes, chopped
8 oz Roasted Red Peppers, chopped
5 oz crumbled Feta
14 oz Eggbeaters
4 eggs
2 egg whites
1/2 tps black pepper

Here is how you make Leek and Spinach Frittata:

Slice and wash leeks. Defrost spinach and sqeeze out excess liquid. Saute leeks in a nonstick skillet sprayed with nonstick spray. Whisk together eggbeaters and eggs. When leeks are caramelized, mix all ingredients together, pour into a 13*9 baking dish, and bake at 350 for 45 minutes until eggs are set and begin to puff.Makes 12 servings. I cut this into strips and roll into a high fiber tortilla for breakfast on the go.Number of Servings: 12Recipe submitted by SparkPeople user SUNSPIRES.

The nutritional information for Leek and Spinach Frittata is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 119.2

• Total Fat: 4.3 g
• Cholesterol: 81.7 mg
• Sodium: 396.2 mg
• Total Carbs: 9.7 g
• Dietary Fiber: 1.4 g
• Protein: 9.5 g

Leek and Spinach Frittata is Italian cuisine.