Spinach, Leek and Potato Frittata

Frittata’s are the easiest and heartiest breakfast or dinner item ever. I made my very first one recently and have been making it since. I love that you can add any veggie or meat to it to make it amazing.

Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, with additional ingredients such as meats, cheeses, vegetables or pasta.

This weekend, in honor of St. Patrick’s day I made a frittata with lots of green veggies. Not quite Irish but definitely green!

 

Leek. Spinach and Potato Frittata

Ingredients

  • 1 large potato
  • 1 leek sliced (white and light green bits)
  • 1 cup chopped onion
  • 1 green onion chopped
  • 6 cups baby spinach
  • 6 eggs (lightly beaten)
  • 3/4 cups cheese (grated) I used a mix of Parmesan, cheddar and mozzarella.
  • 1/2 teaspoon paprika
  • salt & pepper
  • cilantro sprig

Directions

Pre-heat broiler.

Slice the potato and par-boil for approx 5 minutes.

While the potato is cooking, chop the leek and onions.

Put the leek, onions and potato into a frying pan with a lil olive oil or a couple of sprays of cooking spray. Cook for another 5 minutes or so.

Put spinach on top of everything in the pan and press down well so that it starts to wilt.

Pour over the eggs and top with the cheese and paprika.

Season and cook for another 5 minutes on a low heat.

Place the pan under the broiler for 5 minutes to melt the cheese.

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