Brunch season is in full swing, and I'm already excited to get together and cook with my family for Mother's Day. I'm lucky to live near everyone in my immediate family, so we make a point of going all out for holidays. We always ends up making far more food than necessary so that everyone leaves pleasantly stuffed with leftovers in hand.
While we're all about baking up cinnamon rolls and flipping pancakes for family gatherings, we're always sure to include some sort of vegetable-infused egg concoction. Enter: the spinach, leek, and potato frittata.
If you're unfamiliar with leeks, don't be scared! All you do is slice them in half length-wise and chop. You can use leeks the same way you would use yellow onion, except they require far less time to sauté and also have a milder, almost creamy, flavor. I love the combination of spinach, leek, and potato in this frittata, as it's full of flavor and is filling, yet still nutritious!
This jam packed veggie frittata doesn't require much time or effort. Simply sauté the vegetables in a cast iron skillet (or oven-safe pan), pour in your beaten eggs, and bake for 20 minutes. From start to finish, this recipe takes less than an hour and it can be made in advance and reheated for guests. A healthful brunch that's a cinch to make? Double whammy!
When it comes to frittatas, I love adding seasoning to the egg mixture in order to infuse the dish with flavor. I used Dreamfarm's nifty Levoons in order to measure out my seasoning. For those who bake, the Levoons are a marvelous tool to have on hand, as they come with a small arm that levels out the ingredient and ensures accuracy. Just how cute are these little measuring devices?
Although I kept this frittata cheeseless, you can add one cup of your favorite grated cheese, such as cheddar, jack, gruyere, etc. To do so, simply whisk the grated cheese into the eggs before pouring it into the skillet. You can also add various seasonings depending on your taste - gotta love frittatas for their versatility.
Whether or not you have plans for Mother's Day brunch, this recipe makes a delicious and healthful meal any time of year!
Spinach Leek Potato Frittata Recipe
Ingredients
- 3 tablespoons olive oil
- 2 medium red potatoes, peeled and chopped into ½-inch pieces (2 cups)
- 1 medium leek, chopped (2 cups)
- 3 cloves garlic, minced
- 5 ounces baby spinach
- 8 eggs
- 1 teaspoon italian seasoning
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fine sea salt
Directions
- Preheat the oven to 400°F.
- Heat oil to medium in a 10-inch cast iron skillet. Add the chopped potatoes and sauté, stirring frequently until softened, about 8 minutes (Note: if potatoes begin to stick to the cast iron skillet, add 2 tablespoons of water).
- Add the chopped leek and garlic and sauté 3 minutes, stirring frequently.
- Add the spinach and cover the skillet. Allow spinach to cook steam about 3 minutes before removing the cover.
- In a mixing bowl, whisk together the eggs, Italian seasoning, ground cumin and salt. Pour the egg mixture into the cast iron skillet and use a spoon to be sure eggs and veggies are evenly distributed.
- Place skillet on the center rack of the preheated oven and bake for 20 to 25 minutes, until eggs have cooked through.
- Remove from the oven and allow frittata to cool 10 minutes before serving.
Recommended Equipment
Disclaimer: This giveaway is provided to you by Dreamfarm. The contributor was compensated for recipe development. Any opinions expressed are her own.
via Food Fanatic http://ift.tt/1KpAJoO
Put the internet to work for you.
No comments:
Post a Comment