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This hearty egg dish is lovely when allowed to cool a bit before serving, with a dollop of thick Greek yogurt and some torn basil on top. The recipe calls for 10 egg whites plus a couple of yolks, but you can use 8 whole eggs instead with good results. Serve for breakfast, lunch, or dinner.
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Ingredients
For 6 Serving(s)
leek-and-spinach-frittata
- 2 eggs
- 10 egg whites
- 1/3 c milk
- 2 leeks
- 1 T butter
- 1 c steamed spinach
- 3/4 c shredded cheese
- 2 t hot sauce
- 10 cherry tomatoes
- salt
- pepper
- fresh basil
- Greek yogurt
Leek and Spinach Frittata Directions
- Preheat oven to 350 F.
- In a large, ovenproof skillet (well-seasoned cast iron or nonstick, preferably) over medium heat, warm the butter and cook the leeks for about 10 minutes, until they are golden and tender. Set aside.
- In a large bowl, whisk the eggs, egg whites, and milk until very frothy, 3-4 minutes. Stir in the hot sauce. Season with salt and pepper.
- Squeeze water out of the steamed spinach and chop. Squeeze once more.
- Spread the leeks into an even layer in the skillet. Turn the heat up to medium, then pour in the egg mixture. Top with the chopped spinach and shredded cheese. Cook for 1 minute, then arrange the sliced tomatoes on top. Cook an additional 4-6 minutes, until the edges start to pull away from the pan. Transfer the skillet to the hot oven, and bake 16-18 minutes, until set.
- Enjoy at room temperature with a spoonful of yogurt on each serving and some torn basil.