Tomato, Leek and Spinach Frittata
Most folks love eggs, and we should all be eating our veggies. This simple frittata recipe is a delicious way to do both.
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Ingredients
- 2 Tbsp butter
- 1/2 cup chopped fresh leek, washed thoroughly
- 2 tomatoes roughly chopped
- 1 cup fresh chopped spinach
- 6 eggs
- 2 Tbsp half-and-half
- 1/2 cup grated melty cheese
- 1 tsp SPG garlic seasoning
- 1/2 tsp SPG Original seasoning
Directions
- Preheat oven to 375-400°F degrees (375°F for 6 or more eggs, 400°F for 4-5 eggs)
- In an oven-safe pan (I used a 13″ cast iron pan), sauté leeks in 2 Tbsp butter for about 5 minutes
- Add tomatoes and SPG Garlic and cook 3-5 minutes until liquid is mostly evaporated
- Remove pan from heat, stir in spinach and let cool for about 10 minutes
- Whisk eggs and half-and-half together until it starts getting frothy
- Pour egg mixture over veggies and very lightly incorporate
- Season top of frittata with SPG Original
- Sprinkle cheese over top
- Place in oven – we love grilling so we cooked our frittata on the BGE cooker
- Cook for 10-15 minutes until middle stops jiggling. Enjoy!
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Step by Step
Ingredients for Tomato, Leek and Spinach Frittata Chopped leeks, tomatoes and spinach Sauté leeks in 2 Tbsp butter for about 5 minutes Add tomatoes and SPG Garlic and cook 3-5 minutes until liquid is mostly evaporated Remove pan from heat and add spinach Stir in spinach and let cool for about 10 minutes Whisk eggs and half-and-half together... Until it starts getting frothy Pour egg mixture over veggies and very lightly incorporate Sprinkle cheese over top Place in preheated oven - we love grilling so we cooked ours on the BGE cooker Cook for 10-15 minutes until middle stops jiggling Dig in!
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