Spinach and leek frittata

Spinach and leek frittata

Based on feedback, I offer you a frittata that uses what you will see at this season’s farmers’ market.

Servings: 4


  • 2 tablespoons olive oil
  • 5 eggs or the equivalent egg substitute
  • 1 large leek, white and pale green part thinly sliced
  • 4 cups packed baby spinach leaves
  • 3 tablespoons pine nuts
  • 1 teaspoon ground cumin
  • 3 heaping tablespoons chopped fresh parsley
  • Salt and freshly ground pepper
  • 2 ounces feta cheese, crumbled


  1. Heat the olive oil in a large nonstick skillet. 
  2. Sauté the leeks until soft. Stir in 1/2 teaspoon cumin. Season with salt and pepper. 
  3. Add spinach and sauté just until it wilts. Stir in pine nuts. 
  4. Break the eggs into a bowl. Season with salt and pepper, stir in the parsley, remaining cumin, and the crumbled feta. 
  5. Pour the egg mixture over the vegetables. Cook until browned a bit on the bottom but not quite set on the top. 

Here’s the moment of truth at which I have failed about 90% of the time. Theoretically, you are supposed to be able to “slip” the nascent frittata out of the pan unto a dinner plate, then turn the pan upside down over the plate/frittata, and flip it over so the skillet can be returned to finish cooking what used to be the top.

Commonly, the frittata seems to stick enough to preclude this step. 

As an alternative, you can finish it in a 425-degree oven, cover it near the end of cooking time, or give up and scramble the whole thing. 

Either way, it tastes really good. I hope you enjoy it.

Nutrition information (per serving)

  • Calories: 250
  • Total fat: 20 g
  • Saturated fat: 5 g
  • Trans fat: 0 g
  • Cholesterol: 274 mg
  • Sodium: 274 mg
  • Total carbohydrate: 6 g
  • Dietary fiber: 1 g
  • Protein: 12 g

Made with egg substitute

  • Calories: 227
  • Fat: 17 g
  • Saturated fat: 4 g
  • Trans fat: 0 g
  • Cholesterol: 13 mg
  • Sodium: 325 mg
  • Carbohydrate: 6 g
  • Fiber: 1 g
  • Protein: 14 g