3 medium leeks
5 potatoes
1 teaspoon olive oil
1 teaspoon dried thyme
1 cup water plus 1 tablespoon
4 large eggs
4 large egg whites
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup shredded parmesan cheese

Potato and Leek Frittata

Trim leeks by discarding roots and tops. Cut in half lengthwise and run under cool water to remove grit between the layers. Thinly slice crosswise. Wash potatoes and slice thinly.

In a large skillet combine leeks, potatoes, olive oil, thyme and 1 cup water. Bring to a boil over high heat then cover and reduce heat to medium. Simmer, stirring occasionally, until potatoes are tender. If there is liquid remaining then uncover and continue to simmer until evaporated.

Meanwhile, in a bowl, beat eggs, egg whites, salt, pepper, and 1 tablespoon water until blended. Pour egg mixture over vegetables in skillet. As eggs begin to set, use a spatula to lift mixture. Tilt the skillet letting the uncooked egg mixture flow beneath it. Cook until eggs are firm.

Remove from heat and sprinkle with cheese. Heat until cheese is melted on top.