• Time cooking time: 15-20 minutes
  • Yield serves 4


    2 tablespoons (1/4 stick) butter
    1 cup chopped leeks (white and pale green parts only)
    ½ lb fresh spinach, rinsed, dried and torn into roughly 1-inch pieces
    1 cup sliced stemmed mushrooms
    8 large eggs
    1 cup diced Fontina cheese, divided
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    1/4 cup grated Parmesan cheese


    Preheat broiler.
    Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add spinach and mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes.
    In a medium bowl, Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.
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