Summer's Best Potluck Dish: Three Bean Salad

Spinach & Leek Frittata

If you happen to have herbs around that you’d like to put to use, chop them up and toss them in the egg mixture. A little dill, basil, parsley or mint would be a fresh and lively addition, though not required for a tasty outcome. The most important part of the recipe is making sure all of the liquid is cooked out of the spinach before you add it to the mixture, otherwise the frittata won’t set properly. Serve as part of a brunch spread, or with a green salad for lunch or a light dinner.

Spinach & Leek Frittata

Prep Time 20 minutes
Cook Time 30 minutes
If you happen to have herbs around that you'd like to put to use, chop them up and toss them in the egg mixture. A little dill, basil, parsley or mint would be a fresh and lively addition, though not required for a tasty outcome. The most important part of the recipe is making sure all of the liquid is cooked out of the spinach before you add it to the mixture, otherwise the frittata won't set properly. Serve as part of a brunch spread, or with a green salad for lunch or a light dinner.
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Course Main Course
Servings 4

Ingredients
 

  • 1 tablespoon butter, plus more for buttering your dish
  • 1 large leek
  • 1 large garlic clove
  • 8 ounces spinach, washed and dried, coarsely chopped
  • 4 ounces shredded gruyere, or substitute fresh goat cheese
  • ½ cup freshly grated parmigiano-reggiano
  • 8 large eggs
  • ¾ teaspoon kosher salt
  • 1/8 teaspoon freshly grated nutmeg
  • freshly ground black pepper

Instructions
 

  • Preheat your oven to 375 F. Coat a deep pie plate or 9-inch cast iron skillet with butter and set aside.
  • Trim the dark green end from the leek, then cut in half lengthwise and wash well. Leeks can contain dirt in between it's layers, so be careful to clean it thoroughly. Chop the leek and the garlic cloves.
  • Melt the remaining 1 tablespoon butter in a medium skillet and saute the leeks and garlic with a pinch of salt. After 8-10 minutes when the leeks are soft, add the spinach, nutmeg and a bit of freshly ground black pepper. Let everything cook until the liquid from the spinach has evaporated, about 10-15 minutes more. Turn off the heat and set the pan aside.
  • Crack the eggs in a large bowl, add the salt and whisk well, for 2-3 minutes, until foamy. Add the gruyere cheese and leek/spinach mixture, stir well to combine, then scrape into your pan. Scatter the parmigiano cheese evenly over top and bake until browned on top and set in the middle, about 20-30 minutes.
  • Turn out onto a serving plate, or cut slices from the baking dish and serve warm.
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