Are you ready to elevate your breakfast game with a dish that's as nutritious as it is delicious? The Spinach Leek and Potato Frittata is not just a meal; it's a culinary experience that will delight your taste buds and nourish your body. Packed with vibrant greens, hearty potatoes, and creamy cheese, this Italian-inspired frittata is the perfect way to start your day or impress your brunch guests. With just a few simple ingredients and a quick prep time, you'll be savoring every bite in no time. Ready to whip up this savory delight? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup spinach, chopped
- 1 leek, sliced
- 2 medium potatoes, diced
- 6 eggs
- 1/2 cup milk
- 1/2 cup cheese, shredded
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Begin by preparing your ingredients. Wash and chop the spinach into small pieces. Clean the leek thoroughly to remove any dirt and slice it thinly. Peel and dice the potatoes into small cubes.
- In a medium-sized bowl, crack the 6 eggs and whisk them together until well combined. Add the 1/2 cup of milk to the eggs and continue whisking until the mixture is smooth. Season with salt and pepper to taste.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the diced potatoes. Cook for about 10 minutes, stirring occasionally, until the potatoes are tender and slightly golden brown.
- Next, add the sliced leeks to the skillet with the potatoes. Sauté for an additional 5 minutes, stirring frequently, until the leeks are softened and fragrant.
- Once the leeks are cooked, add the chopped spinach to the skillet. Cook for another 2-3 minutes, until the spinach is wilted and bright green.
- Reduce the heat to low and pour the egg and milk mixture over the vegetables in the skillet. Gently stir to distribute the vegetables evenly throughout the eggs.
- Sprinkle the 1/2 cup of shredded cheese evenly over the top of the frittata mixture. Allow the frittata to cook undisturbed for about 5-7 minutes, until the edges begin to set.
- To ensure the frittata cooks evenly, you can place a lid on the skillet or transfer it to a preheated oven at 350°F (175°C) for an additional 10-15 minutes, or until the center is set and the top is slightly golden.
- Once cooked, remove the frittata from the heat and let it cool for a few minutes. Cut into wedges and serve warm, garnished with additional cheese or herbs if desired.
- Enjoy your delicious Spinach Leek and Potato Frittata as a hearty breakfast, brunch, or light dinner!
Tips
- Prep Ahead: To save time, you can chop the spinach, leeks, and potatoes the night before. Store them in the refrigerator so they're ready to go when you're ready to cook.
- Choose the Right Pan: Use a non-stick skillet to ensure your frittata slides out easily. If you don’t have one, make sure to grease the pan well to prevent sticking.
- Cook Evenly: For a perfectly cooked frittata, keep the heat low once you add the egg mixture. This allows the eggs to set without burning the bottom.
- Add Flavor: Feel free to customize your frittata by adding herbs like thyme or basil, or even spices like paprika for an extra kick.
- Oven Finish: If you want a beautifully golden top, finish cooking your frittata in the oven. Just transfer the skillet to a preheated oven at 350°F (175°C) for the last 10-15 minutes.
- Serving Suggestions: Serve your frittata with a side of fresh salad or crusty bread for a complete meal. It’s also delicious cold, making it a great option for meal prep!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 15g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 280mg
