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. fritata_02

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 Tastefritata_03fritata_04

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. fritata_05fritata_06

References (2)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    check out for Blockbuster deals, Blockbuster reviews
  • Response
    Awesome Website, Stick to the good job. Thanks a ton.

Reader Comments (30)

LOVE frittatas. this one looks fantastic.

September 25, 2009 | Unregistered Commenterryan flynn

Egg pizza--that's cute.

I agree--frittatas are such perfect vehicles for leftovers. And you know how I feel about leftovers :)

September 25, 2009 | Unregistered CommenterThe Leftoverist

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.

September 25, 2009 | Unregistered CommenterEmily

I want this in my belly.....

Hugh + You = My H-YOU-ROS!

September 25, 2009 | Unregistered CommenterCameron Ingalls

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 :)


September 25, 2009 | Unregistered CommenterEliza

This is so nice of your grandma. What a lovely frittata you made.

September 25, 2009 | Unregistered CommenterHélène

Yum! You always inspire my lunches! :)

September 25, 2009 | Unregistered CommenterABowlOfMush

Aw, this makes me miss my Grandma a little. I like how you call her "Memaw." My husband's grandmother is known as "Mamaw."

September 25, 2009 | Unregistered CommenterCooking Bride

Pictures are amazing as usual. I love frittatas, but not leeks, so I should try this - thanks!

September 26, 2009 | Unregistered CommenterHana

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.

September 26, 2009 | Unregistered Commenterkickpleat

This looks amazing, and I love the versatility of it. Your grandma sounds adorable. I love grandmas :-)

September 26, 2009 | Unregistered CommenterLisa's Cocina

Oh wow this looks great!

September 27, 2009 | Unregistered CommenterNutmeg Nanny

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.

September 27, 2009 | Unregistered CommenterDivina

looks lucious! I am going to try this for dinner tonight. I love your site & the photos are gorgeous!

September 27, 2009 | Unregistered Commentersherala

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.

September 28, 2009 | Unregistered CommenterDana

This looks so fantastic!

September 29, 2009 | Unregistered CommenterHannah

I'm a big fan of frittatas, and this looks like a great one. The goat gouda sounds delicious here.

September 29, 2009 | Unregistered Commenterlisaiscooking

I just came across your blog, through a referral on" 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!

September 29, 2009 | Unregistered CommenterShelley Torgerson

Frittata is one of my favourites. So great for using up leftovers. This one looks delicious. And I LOVE that white plate.

October 2, 2009 | Unregistered CommenterIsabelle


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.

October 4, 2009 | Unregistered CommenterEatingRD

Absolutely gorgeous photos, as always. And the recipe looks delicious, to boot. Fabulous.

November 13, 2009 | Unregistered CommenterKatie

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. :)

January 18, 2011 | Unregistered CommenterSarah

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!

February 22, 2011 | Unregistered CommenterMichelle

[...] 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!

November 29, 2011 | Unregistered CommenterShelby

Also, I used Thyme and it was divine!

November 29, 2011 | Unregistered CommenterShelby

Much easier if you just add the fresh spinach to the leeks and saute untl well wilted.

December 23, 2012 | Unregistered CommenterDenise

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!

February 9, 2013 | Unregistered CommenterRachel

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>