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.
The bomb. This cheesy spinach frittata was SO delicious and easy to make. Putting it in the broiler at the end gave it this delicious added crispness. I will def be making this again. This is my go too site for delicious recipes. The vegan black bean enchiladas recipe from this site are also a huge hit when I bring them to parties.
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