Spinach Leek Potato Frittata
A healthy frittata recipe with fresh baby spinach, leek, and potatoes for a simple yet delicious breakfast. Add sausage, chicken, or bacon for added flavor and protein.
Servings: 6 Servings
Calories: 190kcal
Equipment
Ingredients
- 2 tablespoons Olive Oil
- 2 medium-sized Red Potatoes Peeled and chopped into ½-inch pieces (2 cups)
- 1 medium-sized Leek Chopped (2 cups)
- 4 cloves Garlic Minced
- 5 ounces Baby Spinach
- 8 Eggs
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Ground Cumin
- 1/2 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
Serving: 1Serving (of 6) | Calories: 190kcal | Carbohydrates: 13g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 248mg | Sodium: 213mg | Fiber: 2g | Sugar: 1g