frittata anyone?

i made a frittata yesterday and thought i'd share it with you...it was really easy and made so much that half of it is breakfast for the week...umm, anyone want some frittata?

here's what i did:

in a little butter and on low heat, i sauteed 4 diced baby leeks, half of a medium zuchini and half of a medium yellow squash, each sliced the long way. i was careful not to brown them, but just to get them softened up. i added some kosher salt and garlic powder while they were cooking.

at the same time, i whisked together one small carton of liquid egg whites and four whole eggs with a little skim milk. i poured that mixture into a 10" nonstick pan coated with canola cooking spray and let it cook until the egg was completely set - not runny or wet at all.

then, i spread the squash and leek mix over the top of the cooked egg mixture and sprinkled with one of my favorite trader joe's shredded cheese - quattro formaggio which is a mix of asiago, parmesan, provolone and fontina. i also added a few slices of steamed potatoes for that breakfasty texture.

then i stuck the whole thing in a 375 degree oven to melt and brown. *my nonstick pans are only ovensafe to 400 degrees, so watch that if you're using one too.

it came out nice and bubbly and after a few minutes on the countertop, it pulled away from the pan beautifully and sliced up perfectly. this is a great make-ahead idea for breakfast but would also be really nice and easy for a crowd...you could serve it at a brunch with some bacon and fruit, or with a light salad for lunch or even dinner if you're in a breakfast-for-dinner mode. it's kind of like if a quiche and an omelet had a lovechild.

of course it depends on how much you add and the exact stats of your choices, but here's the nutritional info for the one i made.