Sometimes I make this frittata for the week and don’t have to think too hard about what I’ll be having for breakfast. Very straight forward, flavorful, and hits the spot every 👏🏽 single 👏🏽 time. This is also a great way to incorporate veggies into your breakfast (is it just me or has it been a struggle eating enough fiber during this pandemic? I’ve been super backed up sometimes 😬)
Anywho, the trick is to let most of the eggs cook on the stovetop and then finish it off by broiling for a few minutes! Recipe below ❤️
- 2 tablespoons oil for sautéing
- 1 leek, white and light green parts only, roughly chopped or 1/2 onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon paprika
- 2 cups spinach, chopped
- 6 eggs, beaten
- ½ teaspoon salt
- 1/2 cup of Muenster or other cheese, diced or grated
- Cracked black pepper for topping
In a medium skillet, heat the oil and add the leeks and garlic. Sauté for a few minutes until leeks are translucent.
Then add the paprika and spinach, and continue sautéing for another couple of minutes, until the spinach has wilted.
In a bowl, whisk salt and cheese into eggs and add to the skillet.
Cook over low-medium heat until the eggs have set around the edges, around 8-9 minutes. Turn on the broiler and broil for an additional 2-4 minutes until the top is browned and completely cooked.
Allow to cool, slice, and enjoy with cracked black pepper, and fresh bread.