Spinach & Leek Frittata

I am such a fan of the frittata.  They’re quick, easy, and you can utilize whatever ingredients you happen have on hand . . . . potatoes, leftover ham, various greens, onions, leeks, salami, the kitchen sink.  Today’s recipe uses leeks from my CSA share, along with refrigerator staples in our house: baby spinach and egg-substitute.  Add to this some sun-dried tomatoes and a bit of cheese and voila!  A light, veggie-full dinner in 30 minutes.

Spinach & Leek Frittata

Preheat the broiler.

Put the tomatoes in a bowl and cover them with boiling water.  Let stand for 10 minutes.  Drain and chop.

Heat the oil in a medium cast-iron skillet over medium-high heat.  Add the leeks and garlic; cook, stirring occasionally, until the leeks are lightly browned, 6-7 minutes.  Add the spinach and tomatoes; cook, sirring occasionally, until the spinach is wilted, about 2 minutes.  Distribute this mixture evenly in the skillet, and sprinkle the cheeses over the top.  Generously pepper the skillet, and sprinkle a little salt evenly over the top (the Romano is a bit salty, so watch it).  Drizzle the substitute over the whole lot; cook, without stirring, until the eggs are set, about 5-7  minutes.  Transfer the skillet to the broiler and broil until the top is lightly browned, about 3 minutes.  Let stand at least 5 minutes before cutting into 4 wedges and serving. 

Serves 4.

A few thoughts.  One, this would be delicious served with some crusty bread – we didn’t have any on hand (I often buy and freeze a small loaf from Iggy’s, but alas, I’d already used it for something else).  Next, you might not be a fan of egg-substitute – so please, sub in regular eggs, egg whites, or some combination of any of these, just make sure it’s equivalent to 5 eggs.  Last, you can make this ahead of time and put it in the fridge to eat cold, or at room temp.  It will make a lovely lunch paired with a salad, which is what I intend to eat today!

© 2009, Sarah. All rights reserved.

Print This!