Tested till perfect Cheez Whiz Potato, Spinach and Leek Frittata

Cheez Whiz Potato, Spinach and Leek Frittata

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By Judy Simpson

  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 27 minutes
  • Portion size 4

Ingredients

  • 2 tbsp 2tbspolive oil
  • 4 4mini red potatomini red potatoes, halved and thinly sliced
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspcoarsely ground pepper
  • 1 cup 1cupsliced leekleeks, (white and light green parts only)
  • 1 cup 1cupsliced cremini mushrooms
  • 1/2 cup 1/2cupdiced sweet red pepper
  • 2 2cloves garlic, minced
  • 1 cup 1cuppacked trimmed fresh spinach, julienned
  • 8 8eggeggs
  • 1/2 cup 1/2cupshredded old Cheddar cheese
  • 1/2 cup 1/2cupCheez Whiz, melted
  • 1/4 cup 1/4cupgrated parmesan cheese
  • 1 tbsp 1tbspchopped fresh chivefresh chives
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Preparation

In large ovenproof skillet, heat oil over medium heat; cook potatoes, salt and pepper until tender but firm, 10 to 12 minutes.

Add leeks, mushrooms, red pepper and garlic; cook until tender, 7 to 8 minutes. Add spinach; cook until wilted, about 1 minute.

In bowl, lightly beat eggs; whisk in Cheddar cheese and 1/4 cup (60 mL) of the Cheez Whiz. Pour over vegetable mixture in skillet; cook until side is set and centre is still slightly runny, about 7 minutes, lifting edge occasionally to allow uncooked eggs to flow underneath.

Drizzle with remaining Cheez Whiz; sprinkle with Parmesan cheese. Broil until brown and bubbly, 2 to 3 minutes. Remove from pan and sprinkle with chives.

Additional information : Published in Canadian Living Magazine, August 2010, as part of the Cheez Whiz Challenge.

Nutritional Information Per serving: about

cal 416 pro 24g total fat 29g sat. fat 11g
carb 17g fibre 2g chol 408mg sodium 1,102mg
potassium 479mg

% RDI:

calcium 32 iron 18 vit A 36 vit C 65
folate 36
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