Leek Potato And Tomato Frittata

INGREDIENTS
  • 1 tablespoon olive oil
  • 400g (4 medium sized) desiree potato, sliced
  • 1 medium leek, thinly sliced
  • ½ cup semi dried tomatoes, well drained and chopped
  • ¼ cup pitted green olives
  • 4 eggs, lightly beaten
  • 3 egg whites, lightly beaten
  • ½ cup (125 mls) low fat milk
  • ½ cup (60g) grated low fat cheddar cheese
  • sea salt and pepper
  • 2 tablespoons chopped marjoram

METHOD

Preheat oven to 180°C.

In a 20 cm heavy-based oven proof frying pan heat olive oil. Add the potatoes and cover. Cook for 4 minutes or until potatoes are just soft. Add leeks and cook a further minute until soft. Stir in the tomatoes and olives, and remove from the heat.

In a medium bowl whisk together the eggs, milk, cheddar cheese, marjoram and seasoning. Pour over the potato mixture and cook over medium heat until nearly set. Place in oven and cook a further 8- 10 minutes until set. Serve with a green salad.