2 medium Red Potatoes, Peeled and chopped into ½-inch pieces (2 cups)
1 medium Leek, Chopped (2 cups)
3 cloves Garlic, Minced
5 ounces Baby Spinach
1 teaspoon Italian Seasoning
1/2 teaspoon Ground Cumin
1/4 teaspoon Fine Sea Salt
Preheat the oven to 400°F.
Heat oil to medium in a 10-inch cast iron skillet. Add the chopped potatoes and sauté, stirring frequently until softened, about 8 minutes (Note: if potatoes begin to stick to the cast iron skillet, add 2 tablespoons of water).
Add the chopped leek and garlic and sauté 3 minutes, stirring frequently.
Add the spinach and cover the skillet. Allow spinach to cook steam about 3 minutes before removing the cover.
In a mixing bowl, whisk together the eggs, Italian seasoning, ground cumin and salt. Pour the egg mixture into the cast iron skillet and use a spoon to be sure eggs and veggies are evenly distributed.
Place skillet on the center rack of the preheated oven and bake for 20 to 25 minutes, until eggs have cooked through.
Remove from the oven and allow frittata to cool 10 minutes before serving.