Thursday, June 24, 2010

Spinach Leek Frittata

A great recipe from Rolling Prairie Cookbook, written for CSAs

1 tbsp butter
3 leeks, thinly sliced
about 3/4 pound spinach, chopped and washed
1 tsp fresh oregano, minced or 1 tsp dried
3 eggs, beaten
1 1/2 cups lowfat milk
4 oz gruyere cheese, grated
1/2 tsp salt and lots of freshly ground pepper
3 cups fresh bread cubes, cut into 1/4 inch cubes (ciabatta of french bread)

Preheat the oven to 350 degrees. Melt butter ina large, heavy skillet over medium heat. Add the leeks and saute for 2-3 minutes. Add the spinach and oregano and cook until just wilted, about 1 minute. Remove from heat and set aside. Beat the eggs, milk, cheese, salt and pepper together. Stir in the bread cubes and spinach-leek mixture. Mix well. Pour into an oiled 9 inch baking dish. Bake for approximately 40 minutes or until golden and firm. Serves 4 to 6 hungry people!

No comments:

Post a Comment