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Spinach and Leek Frittata

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Makes: 4 servings adjust
Veggies. Eggs. Cheese.



  • 5 ounces Baby Spinach, One bag, needs to only be about 5 oz.

Step 1

Fill a bowl with ice water and boil a large pot of water. Add spinach to boiling water for only 20 seconds, than immediately transfer to ice water to end cooking. Once cool, drain then squeeze dry, getting as much liquid out as you can.


  • 1 Leek, white and light green parts, halved, cleaned, and sliced.
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 cloves Garlic, minced
  • 1 teaspoon Fresh Rosemary, chopped

Step 2

In an ovenproof, nonstick skillet heat 1 tbs. oil then cook leeks until very tender (5 min. or so). Add garlic and cook just until fragrant and slightly softened. Add spinach and rosemary and cook briefly until hot. Remove from heat.


  • 8 large Egg
  • 12 teaspoon Salt, approx.
  • 12 cup Ricotta Cheese

Step 3

Whisk eggs until smooth, then beat in salt and ricotta. Stir in veggie mixture and add pepper to taste.


  • 1 tablespoon Extra Virgin Olive Oil

Step 4

Preheat oven broiler. Clean the skillet, then heat the remaining 1 tbs. oil over medium heat. Add egg mixture and cook, stirring every several seconds to redistribute all the contained goodies for about a minute. Continue cooking, lifting the eggs with a spatula and letting runny parts of the egg mixtur flow underneath until the mixture gets pretty thick and the eggs no longer freely flow. Cover the pan, turn the heat to low, and cook for about 6-10 minutes until the eggs are almost set.

Step 5

Broil your frittata until it JUST starts to brown on top (careful not to burn it). You'll probably need to monitor it continuously. Remove from oven, carefully slide on to a platter, and let cool for about 5 minutes. This can be served warm or at room temperature, cut into pie wedges.
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