Photo Credit: Aaron Colussi

Leek and Spinach Frittata with White Cheddar

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This rustic egg dish features leeks, spinach and parsley.

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Description

This rustic egg dish features leeks, spinach and parsley, but other vegetables in your refrigerator can be substituted. Easily incorporate a couple additional egg whites for an extra-fluffy frittata. Top with your favorite hot sauce for a contrasting flavor.

Recipe Type: Breakfast Author: Genevieve Doll Serves 6 Serves: 2-3

Ingredients

  • 2½ tablespoons butter, divided
  • 2 medium leeks; white parts only, thinly sliced into half-moons
  • 1 dozen 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

  1. 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.
  2. Meanwhile, whisk eggs, salt and pepper in a large bowl.
  3. Add spinach and remaining ½ tablespoon butter to skillet; cook for about 1 minute, until spinach is wilted.
  4. Whisk parsley into eggs, and pour eggs into skillet.
  5. 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.

PER SERVING: 226 CAL; 14G PROTEIN; 17G FAT; 5G CARB (2G SUGARS); 390MG SODIUM; 1G FIBER

 

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