Leek, Potato and Tomato Frittata

• olive oil↗1 tablespoon
• desiree potatoes, sliced (4 medium sized)↗400 g
• medium leek, thinkly sliced↗1
• semi sun-dried tomato, well drained and chopped↗1⁄2 cup
• pitted green olives↗1⁄4 cup
• eggs, lightly beaten↗4
• egg whites, lightly beaten↗3
• low-fat milk↗1⁄2 cup
• grated low-fat cheddar cheese (60g)↗1⁄2 cup
• sea salt↗
• pepper↗
• chopped marjoram2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 180oC.

2. 2

   In a 20cm heavy based oven proof frying pan heat olive oil.

3. 3

   Add the potatoes and cover.

4. 4

   Cook for 4 minutes or until potatoes are just soft.

5. 5

   Add leeks and cook a further minute until soft.

6. 6

   Stir in the tomatoes and olives, and remove from the heat.

7. 7

   In a medium bowl whist together the eggs, milk, cheddar cheese, marjoram and seasoning.

8. 8

   Pour over the potato mixture and cook over medium heat until nearly set.

9. 9

   Place in oven and cook a further 8-10 minutes until set.

10. 10

    Serve with a green salad.