Spinach Frittata
  • CourseBreakfast, Main Dish
  • CuisineVegetarian
Servings
2people
Servings
2people
Ingredients
  • 2bunches spinach, washed and ribboned
  • 2medium leeks, washed and chopped
  • 2Tbsp. local butter
  • 1pinch sea salt and pepper
  • 1pinch nutmeg, freshly grated
  • 2cups whole milk
  • 6large local, organic eggs
  • 1pinch cayenne
Instructions
  1. Preheat oven to 400° F.
  2. Heat a heavy skillet on medium and add butter, then leeks. Add sea salt and pepper. Cook until the leeks become tender (about 5 minutes).
  3. Raise heat to medium-high and add nutmeg. Add drained spinach in layers, including a pinch of salt each time. Then add a lid and allow the mixture to steam. Once beginning to wilt (about 2 minutes), set aside spinach and juices and allow them to cool. Adjust seasonings.
  4. Use a blender or food processor to purée the vegetables. Add the milk and eggs, along with some more salt, some pepper, and a pinch of cayenne. Last, add the juices from the skillet and buzz the purée again.
  5. Butter a 9- or 10-inch baking dish or deep pie dish. Pour the frittata mixture into it and bake uncovered for 45 minutes or until a knife inserted near the center comes out clean. Serve at room temperature.
Recipe Notes

Adapted from one of David Tanis’ recipes at Chez Panisse in Berkeley, CA.

 

Spinach Frittata
Print Recipe
  • CourseBreakfast, Main Dish
  • CuisineVegetarian
Servings
2 people
Servings
2 people
Ingredients
  • 2 bunches spinach, washed and ribboned
  • 2 medium leeks, washed and chopped
  • 2 Tbsp. local butter
  • 1 pinch sea salt and pepper
  • 1 pinch nutmeg, freshly grated
  • 2 cups whole milk
  • 6 large local, organic eggs
  • 1 pinch cayenne
Servings: people
Units:
Instructions
  1. Preheat oven to 400° F.
  2. Heat a heavy skillet on medium and add butter, then leeks. Add sea salt and pepper. Cook until the leeks become tender (about 5 minutes).
  3. Raise heat to medium-high and add nutmeg. Add drained spinach in layers, including a pinch of salt each time. Then add a lid and allow the mixture to steam. Once beginning to wilt (about 2 minutes), set aside spinach and juices and allow them to cool. Adjust seasonings.
  4. Use a blender or food processor to purée the vegetables. Add the milk and eggs, along with some more salt, some pepper, and a pinch of cayenne. Last, add the juices from the skillet and buzz the purée again.
  5. Butter a 9- or 10-inch baking dish or deep pie dish. Pour the frittata mixture into it and bake uncovered for 45 minutes or until a knife inserted near the center comes out clean. Serve at room temperature.
Recipe Notes

Adapted from one of David Tanis’ recipes at Chez Panisse in Berkeley, CA.

 

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