LEEK, POTATO & SPINACH FRITTATA
This is such a quick and easy recipe. I often make it for my lunch and (instead of serving it up nice and round) serve it more as a hash - so it fits in my tupperware box! I make this with 2-3 eggs because I serve it more as a hash, but for a full-on frittata you could use as many as 4. If you prefer to have this as a hash then you don't need to bother grilling/broiling it - just mix everything up well and keep everything moving in the pan so it all cooks through properly.
Provided by Wendy-Bob
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat your grill/broiler.
- Dice the potato and par-boil for approx 5 minutes.
- While the potato is cooking, chop the leek and onion.
- Put the leek, onion and par-boiled potato into a frying pan with 1 cal spray (or olive oil if you're not dieting!) and soften everything up for another 5 mins or so.
- Throw the 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 well and cook for another 5 minutes or so on a low heat.
- To cook the top through properly, place the pan under the grill for the last 5 minutes to melt the cheese and finish everything off nicely.
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Wilhelmina Kandole
[email protected]This recipe is a keeper! I'll definitely be making this frittata again.
Zulqar Chattha
[email protected]This frittata was a bit too eggy for my taste. I think I'll use less eggs next time.
Eve Shrestha
[email protected]I'm not a big fan of frittatas, but this one was actually really good. The flavors all worked well together.
chijindu mmadu
[email protected]This frittata is a great way to use up leftover ingredients. I often make it with whatever vegetables I have on hand.
Aaliyah Lunt
[email protected]I love the versatility of this frittata. I've made it with different vegetables and cheeses, and it's always delicious.
Carl Tucker
[email protected]This frittata is the perfect weekend brunch dish. It's easy to make and can be served with a variety of sides.
Waqar Said
[email protected]The frittata was a bit dry. I think I should have added more milk or cream.
Mehwish Shehzadi
[email protected]This frittata was a little bland for my taste. I think I'll add some more salt and pepper next time.
chuks brown
[email protected]I love that this frittata is packed with vegetables. It's a great way to get your daily dose of greens.
Sherica Spence
[email protected]This frittata was easy to make and turned out great! I especially liked the crispy edges.
Josh Veach
[email protected]I've made this frittata several times now, and it's always a crowd-pleaser. It's a great way to use up leftover potatoes and spinach.
Nursey D
[email protected]This frittata was a hit with my family! The combination of leeks, potatoes, spinach, and cheese was delicious, and the eggs held everything together perfectly.