Spinach and Leek Frittata

Spinach and Leek Frittata

Today we have a wonderful recipe that’s not only simple to make, but also super delicious! This Spinach and Leek Frittata is perfect as a main course for brunch, a tasty lunch, or a quick and easy dinner. We at MDIO love making frittatas because they’re high in protein, versatile, and they make a great base for adding extra vegetables. We hope you enjoy!
Prep Time20 mins
Cook Time40 mins
Course: Entrees
Cuisine: Italian
Keyword: easy recipe, entrée recipe, frittata recipe, leek, quick recipe, spinach

Ingredients

  • 1 tsp butter
  • 2 cups leek, thinly sliced
  • 10 oz fresh spinach (1 package)
  • cup 1% milk
  • 2 tbsp chopped oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 large eggs
  • 4 large egg whites
  • Canola oil, spray
  • 1.5  tbsp Progresso Italian breadcrumbs
  • ½ cup shredded parmesan cheese

Instructions

  • Preheat oven to 350˚F.
  • Melt butter in sauté pan over medium heat. Add the leek and sauté for 4 minutes. Add the spinach and cook for 2 minutes, or until wilted. Place the mixture in a colander or on a paper towel and press to remove excess moisture.
  • Combine the milk, oregano, salt, pepper, eggs and egg whites, stirring well. Add the leek and butter mixture.
  • Spray a 10” pie plate or circular baking dish with canola oil spray. Pour egg mixture. Sprinkle with breadcrumbs and parmesan cheese. Bake for 25 minutes or until the center appears set.
  • After 25 minutes, preheat the broiler. Broil frittata for 3-4 minutes or until the top is golden brown. Allow to cool. Cut into wedges and serve.

Notes

Recipe and photograph adapted from CookingLight.com


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