Spring Vegetable Frittata with Leeks & Potatoes

Ingredients

Serves 2

6 large eggs

1/3 cup grated parmesan cheese, more to taste

1 teaspoon salt

Freshly ground black pepper, to taste

2 tablespoons unsalted butter

1 leek, white and light green parts sliced thin, washed well (½ cup)

1/2 cup roughly chopped fresh spinach

1/2 cup diced cooked potatoes

1 ounce goat cheese, crumbled

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh dill

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Instructions

1

Preheat the oven to 375˚F.

2

In a medium bowl, beat eggs to combine. Whisk in salt, pepper, and grated parmesan.

3

Melt the butter in the Little Farmhouse Skillet over medium heat, swirling the pan to coat.

4

Add leeks and sauté until tender, about 2 minutes. Add spinach and cook until wilted, about 1 minute longer. Scatter potatoes into the pan and pour egg mixture over the top. Sprinkle with crumbled goat cheese and half of the herbs.

5

Cook over medium heat, stirring constantly with a rubber spatula, until eggs just start to set around the bottom and edges, about 3 minutes. Transfer to the preheated oven until frittata is puffed and just cooked through, about 10 minutes.

6

Remove from the oven and sprinkle with remaining herbs and more parmesan to taste. Serve hot or at room temperature.

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