LEEK AND SPINACH FRITTATA
Friday, September 25, 2009 at 1:45PM 
My grandma, more formally known as 'Memaw', has been very supportive of my cooking endeavors. She doesn't like to cook, but she does read homey magazines and frequently rips out recipes with pretty pictures and passes them on to me. I wish I could do justice to how excited she was about her recent gem, as she told me she found a recipe for an 'egg pizza'. It took me awhile to figure out what she was describing, as she is not quite fluent in food vernacular. I came up with my own version for my sweet grandma who is so easily impressed. Whether you are an old friend to the frittata, or believe this is a pizza, it's tasty.
I have shared with you how I love breakfast, love eggs in particular and this recipe is no exception. I'm not one for pie crust, so I find this more intriguing than quiche. It is an economical option because you really can throw any vegetable into the eggs and it works. Kind of... use your better judgement carrot or beet lovers. 
LEEK AND SPINACH FRITTATA // Serves 6
I like to use more whites to make it a bit lighter, if you like a richer egg dish, use 10 whole eggs.
2 Whole Eggs
10 Egg Whites
1/3 Cup Milk
2 Leeks, White and Light Green Parts, Thinly Sliced
1 tbsp. Butter
1 Cup Fresh Steamed Spinach
¾ Cup Shredded Cheese (I used Goat’s Milk Gouda)
2 tsp. Hot Sauce (Tapatio, Chalua etc)
1 Cup Baby Heirloom Tomatoes, Halved
Fresh Basil
Salt and Pepper to Taste
Preheat oven to 500’
1. Warm the butter in a saucepan (preferably non stick) on medium heat, add the sliced leeks and sauté until they begin to caramelize, about 10 minutes.
2. In a large bowl, whisk the eggs, egg whites, hot sauce and milk. Incorporate some air and break them up, whisk about 4 minutes, yes, your arm will start to hurt. Add a good pinch of salt and pepper.
3. Squeeze as much water possible out of the steamed spinach, give it a rough chop, and squeeze again.
4. Distribute the leeks in the pan, as this will be your frittata base. Turn the heat back to medium and pour the egg mixture on top. Scatter in the chopped spinach and the shredded cheese and allow the mix to sit for a minute. Use a spatula to lift up the sides.
5. As it starts to firm up, lay your tomatoes on the top, cut side up. Put the entire pan into the oven on the top rack. Let it bake for about 8 minutes and check. It should be set, but still have a little give when you push on the middle. Remove and let it cool a bit before serving. Goes well with some fresh chopped basil and a dollop of greek yogurt. 
Reader Comments (30)
LOVE frittatas. this one looks fantastic.
Egg pizza--that's cute.
I agree--frittatas are such perfect vehicles for leftovers. And you know how I feel about leftovers :)
thanks for this! i *love* frittatas, fresh or leftover, and welcome a version that's lighter without sacrificing aesthetics. too often lightening egg dishes yields rubbery, hospital-cafeteria food...but this looks delightful.
I want this in my belly.....
Hugh + You = My H-YOU-ROS!
Beautiful! I'm lucky enough to get farm fresh eggs every week from my co-worker so I'm always looking for recipes that can use up the dozens I have in my fridge! I love leeks too! One of my faves.
love leeks they are amazing with spinach, this dish reminds me of my favorite crepe from this place in NY where i would go all the time a few years ago when i lived in the city, it was a savory crepe with buttery leeks, spinach and goat cheese so delicious.
well i love this recipe and the photos are so gorgeous, definitely going to be making this soon :)
xo
Eliza
This is so nice of your grandma. What a lovely frittata you made.
Yum! You always inspire my lunches! :)
Aw, this makes me miss my Grandma a little. I like how you call her "Memaw." My husband's grandmother is known as "Mamaw."
Pictures are amazing as usual. I love frittatas, but not leeks, so I should try this - thanks!
My mom always used to make frittatas and I never loved them, but then I started making some for my egg-loving husband and I changed my mind. This looks beautiful.
This looks amazing, and I love the versatility of it. Your grandma sounds adorable. I love grandmas :-)
Oh wow this looks great!
That's a beautiful frittata. I just had one last night. But I would like to try your combination. Eggs are always welcome and so does a frittata.
looks lucious! I am going to try this for dinner tonight. I love your site & the photos are gorgeous!
I was so excited to see several of your photos pop up in the photography session at BlogHer. Yay for your and your wonderful site. The frittata looks incredible.
This looks so fantastic!
I'm a big fan of frittatas, and this looks like a great one. The goat gouda sounds delicious here.
I just came across your blog, through a referral on http://www.sheyerosemeyerphotography.com/blog/2009/09/eye-candy-actions-giveaway-2/" rel="nofollow">Sheye Rosemeyer's Blog. I'm so glad!
I just wanted to say "Thank you!" and please keep it up, I love all the recipes. My only problem is deciding where to start!
Frittata is one of my favourites. So great for using up leftovers. This one looks delicious. And I LOVE that white plate.
Beautiful!
I think leeks are my favorite aromatic, they have such a unique flavor. This looks so good, I'm a big fan of eggs as well.
Absolutely gorgeous photos, as always. And the recipe looks delicious, to boot. Fabulous.
Just saw this-- not only am I a frittata fanatic, but we call my grandmother 'Mema' too! I've never heard of another! She, on the other hand, is where I gather most of my tried-and-true culinary wisdom. The older I get, the more I appreciate her. :)
I made this for my sisters birthday last week and it tastes just as good as it looks! Thanks so much for the delicious recipe. I love the blog and have made tons of stuff from it!
[...] Sprouted Kitchen: Spinach and Leek Fritatta [...]
OMG!!! I don't know much about leeks, so I decided to try this recipe. I only had 8 eggs so I did half egg whites and half whole eggs, so it wasn't exactly "fluffy", but oh my!!! It was DELICIOUS! This definitely is a labor of love, but it is so good, I will try to make it again. Thanks so much!
Also, I used Thyme and it was divine!
Much easier if you just add the fresh spinach to the leeks and saute untl well wilted.
Just made this for my "snowed in" breakfast- was fantastic! I didn't have hot sauce so added some chili flakes and thought it added a nice kick. will definitely make again!