Spinach Leek and Feta Cheese Frittata

Spinach, Leek and Feta Cheese Frittata is everything!  It’s a Greek-inspired version of Italy’s answer to the French omelet!

Did you find yourself with an abundance of eggs after Easter?  Yeah, us too.  We ended up making far fewer deviled eggs than we planned.  The eyes are always bigger than the stomach!

So, last Friday, I went through our refrigerator because it was bursting at the seams.  Some things were urgently calling for attention…. like unused eggs.  Answer…. quiche, frittata, tortillas!

Here’s a dish that fits perfectly into any meal of the day!

What is a frittata?

Frittata in Italian translates to “fried.”  It’s an egg dish that is similar to an omelet or crustless quiche that is first cooked on the stovetop then placed in the oven under the broiler so the top finishes cooking.

If you can master the simple technique to making a frittata, you have the ability to pull together a quick, protein-packed meal that is right at any time of day.  Frittatas are a great way to use up any herb, vegetable, cheese or meat you have on hand.  And of course, those eggs!

How to make Spinach Leek and Feta Cheese Frittata:

Gather up the ingredients:

• Butter and olive oil
• A large leek
• A container of baby spinach
• Garlic
• Dill
• Feta cheese
• Eggs
• Milk

A note about leeks:

• When working with leeks, keep in mind that mud can hide within the layers so it’s really important to give them a good washing before use.
• Cut them in half, remove any root, thinly slice and then immerse in a bowl of water.
• Swish them around well so that trapped dirt falls to the bottom.
• Remove with a slotted spoon and drain on a paper towel before adding to the hot butter and oil mixture.
• Here’s more information on how to work with leeks in this post.

• Unlike its fussier French cousin–the omelet–frittatas do not require any flipping or folding because they finish cooking under the broiler.
• Vegetables and uncooked meat such as sausage should be cooked first and most can be cooked in the skillet you’ll be using to make the frittata.  (Drain off any excess grease from the meat.)
• Once you have your ingredients cooked the way you like them, spread them out evenly on the bottom of the skillet and add the eggs.

Here’s the part where it can get tricky:

• Once the eggs have been added to the skillet, you want to gently move the eggs around without scrambling them so that you have cooked egg and uncooked egg evenly distributed.
• When the edges of the frittata begin to hold together as you run a heat-resistant spatula around the perimeter, the frittata is ready for the oven.
• Add any additional cheese you want at this point.
• Place it under the broiler and watch it carefully.  I leave the door open a bit so that I can keep a close eye on it.
• Finishing the frittata and browning the top will only take several minutes.

A few more tips:

• To prevent stray bits of shells, break the egg on a flat surface–not on the edge of the bowl.
• Immediately place a towel or oven mitt over the handle upon taking it out of the oven.  Don’t just set it down and put the oven mitt or towel away.  Forgetting the handle remains extremely hot can result in a severe burn!  Been there, done that!

I think a tomato salad of some sort is the perfect accompaniment!  Enjoy!

Want more great breakfast and brunch recipes?  Be sure to try my:

• Easy Hash Brown Frittata with Pesto and Goat Cheese
• Spaghetti Squash, Broccoli, Bacon and Cheddar Mini Quiches
• Muffin Pan Stratas with Basil and Sun-Dried Tomatoes

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