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.
Cook time 30 min
Prep time 15 min
Ingredients:
1 tbsp salted butter2 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
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:
- 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).
- 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.
- 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.
- 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.
- 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:
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.
You can substitute provolone cheese with mozzarella, cheddar, or feta cheese, depending on your flavor preference.
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.
Use a large oven-safe skillet, preferably around 10 to 12 inches in diameter, to ensure even cooking and browning.
Consider adding cooked bacon, sausage, or additional herbs and spices like thyme or garlic for extra flavor.
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 per serving
4 ServingsCalories 370kcal
Protein 20g
Carbohydrates 40g
Fiber 5g
Sugar 4.68g
Fat 16g
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