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Spinach Leek Potato Frittata Photo

Spinach Leek Potato Frittata Recipe

Julia Mueller
Spinach Leek Potato Frittata will make any Mother's Day a joyful one. Healthy and oh so delicious.
3 from 46 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 227 kcal

Ingredients
  

  • 3 tablespoons Olive Oil
  • 2 medium Red Potato Peeled and chopped into ½-inch pieces (2 cups)
  • 1 medium Leek Chopped (2 cups)
  • 3 cloves Garlic Minced
  • 5 ounces Baby Spinach
  • 8 Egg
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Fine Sea Salt

Instructions
 

  • 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.

Nutrition

Calories: 227kcalCarbohydrates: 14gProtein: 10gFat: 13gSaturated Fat: 1gSodium: 26mgFiber: 1gSugar: 1g
Keyword Baked, Baking, Breakfasts, Brunches, Eggs, Mother's Day, Mother's Day Brunch, Potatoes, Spinach, Vegetarian
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