Spinach Frittata with Potato, Leek & Feta

Spinach Frittata with Potato, Leek & Feta | Project Yum

I have been told that there is a misconception in North America the preparation of a frittata. According to my Authentic Italian Source (AKA Piero), you DO NOT bake frittata. The word “frittata” derives from the Italian verb meaning “to fry” and so a proper Italian frittata is fried on the stove, not baked as I have always seen.

This is a really helpful fact when you do not have a dish that can both transfer from stove to oven and fit an entire frittata. Because then you can just cook your beautiful frittata on the stovetop. Which is what has happened here.

This is a extra special Project Yum post, because this frittata was made to share at a brunch with my former roommates, the lovely Ashley, Esther, and Micah. Esther was in Toronto visiting from her home of Vancouver, and so it was a very important occasion that called for brunch, the most refined of meals.

It was the first time I had guests over while I photographed food for the blog, and it was fun having input on the food “staging.” Sometimes I am just not feeling creative… *cough* my last post on brown rice Greek salad *cough.*

Spinach Frittata with Potato, Leek & Feta | Project Yum

This is a really fresh and veggie-friendly breakfast or brunch dish, with the added bonus that it is gluten-free! It’s also one of those dishes that looks impressive despite being ridiculously easy. 

Spinach Frittata with Potato, Leek & Feta | Project Yum

Spinach Frittata with Potato, Leek & Feta | Project Yum

Spinach Frittata with Potato, Leek & Feta

Servings: 6-8

Ingredients:

  • 3 tablespoons olive oil
  • 2 small russet potatoes, thinly sliced
  • 2 leeks, white and light green parts thinly sliced
  • 9 large eggs
  • Salt & pepper, to taste
  • 2 cups spinach, chopped
  • 1 cup fresh parsley, chopped
  • 150g feta cheese, crumbled

Directions:

  1. Heat the olive oil over medium heat in a deep frying pan or skillet. Add the potatoes and leeks and cook until tender and translucent, about 10 minutes.
  2. In a large bowl, beat the eggs together. Stir in salt, pepper, spinach, and parsley until mixed well, then stir in the feta cheese.
  3. Pour the egg mixture over the cooked potatoes and leeks in the pan. Reduce heat to medium-low, cover and cook until the egg is set, 12-15 minutes.
  4. Slice and serve with mixed greens, crusty toasted bread, or fried potatoes.

Spinach Frittata with Potato, Leek & Feta | Project Yum

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