Step 1
Preheat oven to 375°F. Grease 12 muffin cups.
Step 2
Prick potatoes into 1/2-shuffle chunks. In a medium saucepan, attach potatoes, 1/8 teaspoon salt, and satisfactory water to shroud; warmth to boiling over excessive warmth. Minimize warmth to medium and cook for about 10 minutes to partially cook potatoes (a fork must mild be ready to fight thru them). Drain potatoes in a colander and plan apart to frigid.
Step 3
Prick leeks lengthwise in half of and gleaming totally under frosty working water. Pat dry, then chop crosswise into 1/4-shuffle slices. In a medium skillet, warmth olive oil over medium-low warmth; add leeks and cook till aromatic and wilted, about 10 minutes, stirring on occasion. Eliminate from warmth; frigid.
Step 4
Into a colossal bowl, fastidiously crack eggs. Add egg whites, milk, pepper, and final 1/8 teaspoon salt, and gallop till mixed. Add cooled leeks, potatoes, cheese, and herbs and fold ingredients collectively till mixed.
Step 5
Ladle the frittata mixture evenly into ready muffin cups (filling will near practically to the head). Put the pan in the center of the oven. Bake for 14–16 minutes or till egg mixture puffs up and knife inserted in frittatas comes out gleaming. Cool for 1 minute then loosen edges of frittata with a appealing knife and scoop them out of the pan one at a time. (They are going to deflate considerably after cooling.)
Step 6
Befriend the frittatas warm or at room temperature.
