Spinach and Leek Frittata with Feta
 
Prep time
Cook time
Total time
 
A hearty and filling frittata recipe with spinach and leeks for an easy and fast weekday meal. I have enriched it with a bit of sausage to make it even more appetizing. You can omit it and have a nice, healthy vegetarian dinner.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • 300 gr (10 oz) spinach chopped and drained.
  • 1 onion chopped.
  • 1 leek sliced.
  • 200 gr (7 oz) smoked sausage sliced.
  • 100 gr (3.5 oz) Feta cheese crumbled.
  • 4-5 eggs.
  • A small bunch of fresh dill chopped.
  • 3-4 tablespoons extra-virgin olive oil.
  • Ground pepper.
Instructions
  1. Heat the olive oil in a large frying pan or skillet on medium heat. Start cooking the onion and leek until softened.
  2. Add the spinach and stir well. Let it cook until it releases all its juices. Careful not to burn it! When most of the juices have evaporated, add the dill, sausages and season with pepper. Give it a stir and cook for another 3-4 minutes.
  3. Preheat the oven at 200 degrees Celsius (390 F).
  4. Add the Feta and stir well. Whisk the eggs in a bowl and pour them into the pan. Use a wooden spoon to make sure that the eggs are well spread all over the pan and have reached the bottom. Fry the frittata for 2-3 minutes without turning it.
  5. Place the frying pan in the oven to finish cooking the eggs and get a nice colour on the top. Make sure that your pan can sustain the heat, especially the handle! Let it cook for 10-15 minutes. Use a kitchen glove to remove it from the oven. It's hot!
  6. Serve the frittata hot with a salad and lots of bread.
  7. Bon appetit!
Recipe by SocraticFood at http://socraticfood.com/spinach-and-leek-frittata-with-feta/