| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons unsalted butter
- 2 leeks, whites only, thinly sliced
- 8 large eggs, beaten
- 2 cups cooked spinach
- 1 cup blanched asparagus tips
- 4 ounces goat cheese, crumbled
- 1/2 cup fresh basil leaves, sliced into chiffonade (thin strips)
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- Nonstick cooking spray
- 1/4 cup dried breadcrumbs
Instructions
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the leeks and saute for about 10 minutes, stirring occasionally. Remove from the heat and cool completely.
- In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
- Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.
- Bake until solid and a toothpick comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes.
- Invert the frittata onto a plate and then flip, right-side up, onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.
- Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 291 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 275 mg |
| Sodium | 405 mg |
Reviews
Like others, used what I had l swapped Swiss chard for spinach, onions and garlic for leeks, added mushrooms and diced par boiled potatoes, salt and pepper. We loved the goat cheese and Parmesan combo. This recipe is so versatile.
I’m reviewing the ease of the recipe process more than the recipe itself because I essentially doubled the recipe and made several substitutions for what I had on hand. My boys are pretty finicky, so I used bacon, cheddar, parmesan, spinach, onion, poblanos and baby bellas. I added a little garlic, paprika and crushed red pepper. The recipe came together quickly, the cook temp and time of bake were spot on, and the dirty dishes were minimal. I have leftovers for breakfast or lunch tomorrow and am already planning on how I can alter the recipe to work with other proteins and seasonal veg.
I made this for dinner and Loved It!!! I’m really loved the leeks. I’m not a big Basil fan, but they really help give a lighter freshness to the eggs, got cheese and Parmesan cheese. A little tip – Do Not buy fresh spinach still in bunches. It took me For Ever to clean and pull each leaf off Bag Spinach is a MUST!
I used spinach, Brussels sprouts, and broccoli. The goat cheese adds a creamy soft flavor to balance the spinach. So delicious, easy and healthy!!!
I just made this last night for dinner. my only thing I did differently was instead of the asparagus I used chopped up broccoli and feta cheese because I didn’t have them in my kitchen. It turned out so delicious! It was a wow for me because I have never eaten one let along make it with I would post a picture. I also served it up with toasted fresh garlic baguette bread as a side. In the morning warmed it up in the microwave and had it for breakfast and added a little Rasberry jam on the side for a sweetness to dip in. OMG so good!! I have never had goat cheese but will try it next time. Sharing the recipe with friends they have seen my pictures of it on facebook and thought I even plated it nicely.!!! Thank you it will become a staple in my home and make it any way I can think of next lol!!!
Katie, this is spectacular! The goat cheese makes this so good. This is a new family favorite! BTW, The Kitchen is my favorite cooking show, each of you brings something different and I have learned a lot.
I’ve been looking for something I can make on Sunday that can be my grab and go breakfast during the week. This is it!!! I was worried that the 2 cups of cooked spinach would be overpowering but the flavor is totally balanced. Warmed up in the microwave or at room temp it’s equally delicious. This would also be a great brunch dish.
Easy to make and pretty for the table. I used spinach, onion, mushrooms, bacon and Parmesan cheese.
I used the who asparagus (use the thin asparagus) and really drain the fresh cooked spinach (I don’t like frozen for the processing) it’s worth the time. The crust lastest the next day without it getting soggy and remember not a pie crust but rather a different texture.
This is a delicious dish! Every bit of it tasted great, but the goat cheese and the bread crumbs made it super special, with a bit of creamy and crunchy, all in one. Thanks Katie Lee!