Leek and spinach frittata

Leek and spinach frittata

A simple frittata with some complementary vegetables is always good. The idea for this one came from what I had leftover in the refrigerator–one leek, some spinach, and a part of a red bell pepper. I thought they could go together well in a frittata. This turned out to be a really tasty frittata, one that I will definitely be making again.

Leek and spinach frittata

1 leek, white portion 1/4-inch slices
1–1/2 tightly packed cups spinach
1/4 cup diced red bell pepper
1 small clove garlic, minced
fresh ground pepper
olive oil

3 eggs
olive oil

Heat olive oil in a pan. Add the leeks and red pepper and cook over medium heat until they start to soften, adding the garlic the last minute or so. Then start adding the spinach a handful at a time, stirring and turning over until the spinach is just wilted. Continue until all the spinach has been added and is wilted. Add some fresh ground pepper. Remove from the pan.

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan if needed and let it get hot. Add a small amount of egg mixture to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the leeks and spinach into the eggs and pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.

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