Sometimes I make this frittata for the week and don’t have to think too hard about what I’ll be having for breakfast. Very straight forward, flavorful, and hits the spot every 👏🏽 single 👏🏽 time. This is also a great way to incorporate veggies into your breakfast (is it just me or has it been a struggle eating enough fiber during this pandemic? I’ve been super backed up sometimes 😬)
Anywho, the trick is to let most of the eggs cook on the stovetop and then finish it off by broiling for a few minutes! Recipe below ❤️
Easy Cheesy Spinach Frittata
Ingredients
-
2
tablespoons
oil for sautéing -
1
leek,
white and light green parts only, roughly chopped or 1/2 onion, chopped -
2
cloves
garlic,
minced -
½
teaspoon
paprika -
2
cups
spinach,
chopped -
6
eggs,
beaten -
½
teaspoon
salt -
1/2
cup
of Muenster or other cheese,
diced or grated - Cracked black pepper for topping
Instructions
-
In a medium skillet, heat the oil and add the leeks and garlic. Sauté for a few minutes until leeks are translucent.
-
Then add the paprika and spinach, and continue sautéing for another couple of minutes, until the spinach has wilted.
-
In a bowl, whisk salt and cheese into eggs and add to the skillet.
-
Cook over low-medium heat until the eggs have set around the edges, around 8-9 minutes. Turn on the broiler and broil for an additional 2-4 minutes until the top is browned and completely cooked.
-
Allow to cool, slice, and enjoy with cracked black pepper, and fresh bread.
