Name: Leek and Spinach Frittata with White Cheddar
Ingredients: 2½ tablespoons butter, divided; 2 medium leeks; white parts only, thinly sliced into half-moons; 12 eggs; ½ teaspoon salt; Freshly ground pepper; 2 cups loosely packed baby spinach, roughly chopped; ¼ cup roughly chopped parsley; ½ cup grated white cheddar cheese

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Leek and Spinach Frittata with White Cheddar

This rustic egg dish features leeks, spinach and parsley.

Course: Breakfast

Keyword: frittata, leeks, spinach, vegetarian, white cheddar

Servings:

Calories: 226kcal

Author: Genevieve Doll

Ingredients

2½ tablespoons butter, divided
2 medium leeks; white parts only, thinly sliced into half-moons
12 eggs
½ teaspoon salt
Freshly ground pepper
2 cups loosely packed baby spinach, roughly chopped
¼ cup roughly chopped parsley
½ cup grated white cheddar cheese

Instructions

Preheat oven to 425°. Melt 2 tablespoons butter over medium-low heat in a 10-inch ovenproof skillet. Add leeks and a couple pinches of salt. Sauté until softened, 3–4 minutes.
Meanwhile, whisk eggs, salt and pepper in a large bowl.
Add spinach and remaining ½ tablespoon butter to skillet; cook for about 1 minute, until spinach is wilted.
Whisk parsley into eggs, and pour eggs into skillet.
Place in oven, and bake 12–14 minutes, until frittata is puffed and eggs are firm to touch. Top with cheese, and bake an additional 2 minutes until melted. Serve warm.

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