2 Servings
Recipe By: Smithey Ironware
Spring Vegetable Frittata with Leeks & Potatoes by Smithey Ironware
Ingredients
- 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
Recipe Cloud may earn a small commission when you make a purchase from this link — with no extra cost to you.
Directions
- Preheat the oven to 375˚F.
- In a medium bowl, beat eggs to combine. Whisk in salt, pepper, and grated parmesan.
- Melt the butter in the Little Farmhouse Skillet over medium heat, swirling the pan to coat.
- 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.
- 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.
- Remove from the oven and sprinkle with remaining herbs and more parmesan to taste. Serve hot or at room temperature.
Chrome Extension
