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.
https://www.cutco.com/learn/frittata-with-spinach-leeks-and-cheese