Roasted Potato And Leek Frittata

Recipe Ingredients

5		Eggs
1/4 teaspoon	1.3ml	Salt
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
1		Leek, white part and 1" green - washed well,
		And coarsely chopped - (abt 1 cup)
2 oz	56g	Prosciutto - 2 thin slices
3/4 lb	340g / 11oz	Boiling potatoes - (to 1 lb) - roasted
1 teaspoon	5ml	Minced fresh rosemary
1/3 cup	48g / 1.7oz	Grated Asiago cheese
		Garnish
1		Tomato - (optional), diced (small)
		Chopped Italian parsley - (optional)

Recipe Instructions

Lightly beat eggs with salt and pepper to taste. Slice prosciutto crosswise into 1/4-inch strips. Cut potatoes into 1/4-inch dice to measure 1 1/2 cups.

Heat oil in 10-inch nonstick, ovenproof skillet over medium heat. Add leek and saute until just starting to soften, about 2 minutes. Add prosciutto and saute until leek is soft, 1 to 2 minutes. Remove half of leek mixture and set aside.

Add potatoes and rosemary to skillet and toss to heat potatoes, 1 minute. Reduce heat to medium-low and add eggs. Do not stir. Cook just until bottom of eggs is set, 3 to 4 minutes. Top should still be wet.

Sprinkle with cheese and reserved leek mixture. Broil 4 inches from heat source until frittata is golden and sizzling, about 2 minutes. Invert frittata onto cutting board, sprinkle with tomato and parsley, and cut into wedges.

This recipe yields 4 servings.

Each serving: 265 calories; 586 mg sodium; 279 mg cholesterol; 13 grams fat; 6 grams carbohydrates; 15 grams protein; 0.62 gram fiber.

Source:
The Los Angeles Times, 04-05-2000

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