Spinach Leek and Feta Cheese Frittata
From a Chef's Kitchen
Spinach, Leek and Feta Cheese Frittata is a Greek-inspired version of Italy's answer to the French omelet. How's that for a super-fun dish!
- 1 tablespoon butter
- 1 tablespoon olive oil ((divided))
- 1 large leek, white and light green part only (halved and thinly sliced, about 1 cup)
- 6 oz baby spinach
- 1 clove garlic (minced)
- salt and freshly ground black pepper (to taste)
- 1 teaspoon chopped fresh dill or 1/2 teaspoon dried
- 0.33333333333333 cup feta cheese
- 3 eggs
- 3 large egg whites
- 2 tablespoons milk
- Position an oven rack about 6-8 inches from the broiler. Preheat broiler.
- Heat butter and olive oil over medium heat in an 8-inch oven and broiler-safe sauté pan. Add the leeks and reduce heat to medium-low. Cook the leeks very slowly for 15 to 20 minutes, stirring often, or until very soft, being careful not to brown them.
- Add the spinach and garlic and cook 1 to 2 minutes or until the spinach is wilted. Stir in salt, pepper and dill. Distribute leek and spinach mixture evenly over the bottom of the pan and sprinkle with feta cheese.
- Combine the eggs, egg whites and milk in a bowl and whisk to blend. Pour the egg mixture into the sauté pan.
- Allow the egg mixture to cook slowly and with a heat-resistant spatula, gently move the egg mixture around without scrambling the mixture.
- When the edge of the frittata is beginning to hold together, transfer the pan to the broiler. Broil for 2 to 4 minutes or until the top is set and beginning to lightly brown.
- Cut into wedges and serve.