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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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: 3
Calories: 226kcal
Author: Genevieve Doll

Ingredients

  • 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.

Nutrition

Calories: 226kcal | Carbohydrates: 5g | Protein: 14g | Fat: 17g | Sodium: 390mg | Fiber: 1g | Sugar: 2g
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