Frittata With Spinach, Leeks and Cheese
145 days ago
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Frittatas are perhaps one of easiest breakfast dishes to make but could also be served as a quick and fulfilling dinner. This Frittata With Spinach, Leeks and Cheese recipe from our friends at New York Kitchen is a good example. It would make a hearty start to the day or an all-in-one dinner option.
Preparing the Vegetables
Leeks, cremini mushrooms and baby spinach make up the veggies in this frittata. To prepare the leeks, use a 7-1/2″ Vegetable Knife to chop them, using only the white and pale green parts.
When preparing the leeks, note that you should clean them in cold water as their layers tend to trap some of the dirt they’re grown in. For more information on how to cut leeks, take a look at our step-by-step tutorial.
For the mushrooms a 4″ Paring Knife is a good choice. Its smaller blade is easy to use when slicing them.
Fresh parsley is the only other ingredient that needs to be cut. Razor off some of the leaves from a bunch, pile it all into the middle of a Cutting Board and rock a 7-5/8″ Petite Chef knife over the parsley to chop.
Making the Frittata
The leeks, mushrooms and spinach are all sautéed to cook down a bit. While they’re cooking beat together a dozen eggs and add in the fresh parsley, sour cream and Gruyere cheese. Season with salt and pepper and pour the mixture into the pan with the vegetables.
If you cook like me you’ll find it hard not to stir or flip the egg mixture. But use restraint when cooking the frittata. It cooks undisturbed until the edges start to set. Then, sprinkle with Parmesan cheese and transfer to an oven to finish cooking.
Slide the cooked frittata out onto a platter, cut into portions and serve.
About New York Kitchen:
New York Kitchen is a 501(c)(3) nonprofit organization that uses the stories of agriculture, food and craft beverage to inspire creative exploration to educate, excite and engage the world in a celebration of the incredible bounty of New York State. The mission is driven forward through educational hands-on cooking and craft beverage pairing classes and programs, industry certifications and professional development, Junior Chefs camps and Youth Summit, and a 100% New York State Tasting Room.
Ingredients
- 2 tablespoons vegetable oil, divided
- 2 medium leeks, whites and pale green parts only, chopped
- 8 ounces cremini mushrooms, thinly sliced
- 1 cup baby spinach
- 12 large eggs
- 1/2 cup sour cream
- 2 tablespoons coarsely chopped flat-leaf parsley
- 1/2 cup shredded Gruyere cheese
- 1/4 cup grated Parmesan
- Salt and pepper, to taste
Directions
1. Preheat oven to 350 F.
2. In a 10-inch nonstick oven-safe skillet over medium-low heat, heat 1 tablespoon vegetable oil. Add leeks and cook, stirring often, until softened, about 5 minutes. Add mushrooms and spinach. Continue to cook, stirring often, for 8-10 minutes or until softened and all liquid has evaporated.
3. Meanwhile, whisk eggs, sour cream and parsley in a large bowl. Mix in Gruyere cheese. Season with salt and pepper as desired.
4. Increase the heat to medium and add remaining oil to the skillet. Pour the egg mixture over the vegetables, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
5. Sprinkle Parmesan cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, about 20 minutes.
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