Low Iodine Garden Herb Egg White Frittata with Spinach & Potatoes
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Learn more →Ingredients
4 servings
- ¾ lb yukon gold potatoes, cut into ½-inch cubes
- 2 tbsp olive oil, divided
- 1 leek, white and light green parts only, thinly sliced and rinsed
- 2 cups baby spinach, loosely packed
- 8 large egg whites
- ¼ cup low-fat milk
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh basil, thinly sliced
- 1 tsp fresh thyme leaves
- ¼ tsp salt
- 2 tbsp crumbled goat cheese (optional)
Can be omittedgoat cheese
Instructions
- 1
Preheat the oven to 375°F (190°C). Place the potato cubes in a medium saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook until just tender when pierced with a fork, about 8 minutes. Drain and set aside.
- 2
Heat 1 tablespoon of the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the leek and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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