Spinach, potato and leek frittata

This Spinach, Potato, and Leek Frittata combines earthy leeks and potatoes with fresh spinach and creamy provolone, making it a versatile dish perfect for any meal. Baked to a golden brown, it's easy to prepare and can be enjoyed warm or cold.

06 Jan 2026
Cook time 30 min
Prep time 15 min

Ingredients:

1 tbsp salted butter
2 cup leek
1 package spinach
1/3 cup milk (2% fat)
1 tbsp basil
1/2 tsp salt
1/2 tsp black pepper
6 eggs
4 cups potatoes
1 short spray cooking spray oil
1.50 tbsp bread crumbs
1/2 cup provolone cheese
Spinach, potato and leek frittata

A frittata is a versatile Italian egg-based dish, similar to an omelette or a crustless quiche. This Spinach, Potato, and Leek Frittata combines the earthy flavors of leeks and potatoes with the freshness of spinach and the creaminess of provolone cheese. It's a perfect dish for any meal of the day and can be enjoyed both warm and cold.

Instructions:

1. Prepare the Ingredients:
- If not already done, peel, cook, and dice the potatoes. Precook them in salted water until they are tender, then set aside.
- Clean the leeks thoroughly and slice them thinly.
- Wash the spinach and let it drain or use a salad spinner to remove excess water.
- Preheat your oven to 375°F (190°C).
2. Cook the Vegetables:
- In a large oven-safe skillet, melt the butter over medium heat.
- Add the sliced leeks to the skillet. Cook, stirring frequently, until they become softened and slightly golden, about 5-7 minutes.
- Add the spinach to the skillet. Cook for another 2-3 minutes, until the spinach has wilted. Remove the skillet from the heat and set aside.
3. Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the milk, basil, salt, pepper, and eggs until well combined.
- Stir in the diced cooked potatoes and the cooked spinach and leeks mixture until all ingredients are evenly distributed.
4. Assemble the Frittata:
- Spray the skillet with a short burst of cooking spray oil to prevent sticking.
- Pour the egg and vegetable mixture into the skillet, ensuring the ingredients are evenly spread.
- Sprinkle the bread crumbs evenly over the top of the frittata.
- Spread the provolone cheese evenly over the top.
5. Bake the Frittata:
- Transfer the skillet to the preheated oven.
- Bake for about 20-25 minutes, or until the frittata is set in the center and golden brown on top.

6. Serve:
- Remove the skillet from the oven and let the frittata cool for a few minutes.
- Slice into wedges and serve warm.

This Spinach, Potato, and Leek Frittata is a timeless recipe that marries wholesome ingredients with exquisite taste. Easy to prepare and packed with nutrients, it's a delicious way to enjoy a balanced meal. Enjoy it as a main dish or a hearty side—either way, it's bound to become a favorite in your household.

Spinach, potato and leek frittata FAQ:

How do I know when the frittata is done baking?

The frittata is done when it is set in the center and has a golden brown top. A toothpick inserted into the center should come out clean.

What can I substitute for provolone cheese in this recipe?

You can substitute provolone cheese with mozzarella, cheddar, or feta cheese, depending on your flavor preference.

Can I make this frittata ahead of time and store it?

Yes, you can make the frittata ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

What size pan should I use for this frittata?

Use a large oven-safe skillet, preferably around 10 to 12 inches in diameter, to ensure even cooking and browning.

What can I add to enhance the flavor of the frittata?

Consider adding cooked bacon, sausage, or additional herbs and spices like thyme or garlic for extra flavor.

Cooking Tips:

- Make sure to clean the leek thoroughly to remove any hidden dirt or sand.

- You can use leftover cooked potatoes to save time.

- Feel free to substitute provolone cheese with another melting cheese like mozzarella or cheddar.

- For a dairy-free version, you can use a plant-based milk and omit the cheese.

- If you don’t have fresh spinach, frozen spinach can be used—just make sure to thaw and drain it well.

- To ensure even cooking, use an oven-safe skillet and transfer it to the oven for the final cooking stage.

Nutrition Facts

4 Servings
Calories 370kcal
Protein 20g
Carbohydrates 40g
Fiber 5g
Sugar 4.68g
Fat 16g

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