Description
This Spinach Leek Potato Frittata is a healthy and delicious meal featuring tender potatoes, sautéed leeks, fresh baby spinach, and a flavorful egg mixture seasoned with Italian herbs and cumin. Perfect for breakfast or brunch, it offers a nutritious balance of protein, fiber, and vitamins in a simple, easy-to-make baked dish.
Ingredients
Units
Scale
Vegetables
- 2 medium-sized red potatoes (peeled and chopped into 1/2-inch pieces, about 2 cups)
- 1 medium-sized leek (chopped, about 2 cups)
- 5 ounces baby spinach
- 4 cloves garlic (minced)
Egg Mixture and Seasoning
- 8 eggs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
Other
- 2 tablespoons olive oil
Instructions
- Preheat oven: Preheat the oven to 400°F to ensure it reaches the right temperature for baking the frittata evenly.
- Sauté potatoes: Heat 2 tablespoons of olive oil in a 10-inch cast iron skillet over medium heat. Add the chopped potatoes and sauté, stirring frequently, until softened, about 8 minutes. If potatoes begin to stick, add 2 tablespoons of water to prevent burning.
- Add leek and garlic: Stir in the chopped leek and minced garlic, then sauté for an additional 3 minutes, stirring frequently to blend flavors and soften the vegetables.
- Cook spinach: Add the baby spinach to the skillet and cover it. Let the spinach steam and wilt for about 3 minutes before removing the lid.
- Prepare egg mixture: In a mixing bowl, whisk together the 8 eggs, 1 teaspoon Italian seasoning, ½ teaspoon ground cumin, and ½ teaspoon fine sea salt until fully combined.
- Combine and bake: Pour the egg mixture evenly over the vegetables in the skillet. Use a spoon to distribute the eggs and veggies uniformly. Place the skillet in the center rack of the preheated oven and bake for 25 minutes, or until the eggs are cooked through and the frittata is set.
- Cool and serve: Remove the skillet from the oven and allow the frittata to cool for 10 minutes before slicing and serving. This resting time helps the frittata set further and improves texture.
Notes
- This frittata is a healthy and simple recipe with fresh vegetables and flavorful seasonings, ideal for breakfast or brunch.
- For additional protein and flavor, consider adding cooked sausage, shredded chicken, or crisped bacon to the vegetable mixture before adding the eggs.
- If you don’t have a cast iron skillet, use an oven-safe non-stick skillet or baking dish instead.
- You can substitute red potatoes with Yukon Gold or sweet potatoes for a different flavor profile.
- Make sure to peel and chop potatoes uniformly for even cooking.
- Adjust salt to taste, especially if adding meats or salty cheeses.
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 1 g
- Sodium: 213 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 248 mg
