Photo Credit: Leah Johnson

Potato, Leek, and Spinach Frittata




30 min


10 min


2 tablespoons organic extra-virgin olive oil

6 ounces/170 g yellow-fleshed sweet potatoes, cut into 1⁄2-inch/1.25 cm dice

2 medium-size leeks, white and light green parts only, quartered lengthwise and cut into 1⁄2-inch/1.25 cm slices

12 large organic, pasture-raised, or antibiotic-free eggs

1⁄2 cup/120 mL grass-fed organic milk or unsweetened nut milk

4 teaspoons chopped fresh thyme

11⁄2 teaspoons fine sea salt

1 teaspoon freshly ground black pepper

1 cup/125 g grated Parmesan cheese, divided

2 cups/30 g loosely packed spinach leaves


  1. In a medium, ovenproof skillet over medium heat, heat the oil. Add the potatoes and cook, stir- ring occasionally, for 2 minutes. Add the leeks and cook, stirring occasionally, until all the vegetables are tender, about 6 minutes.

  2. Meanwhile, in a medium bowl, whisk the eggs. Whisk in the milk, thyme, salt, pepper, and 3⁄4 cup/90 g of the cheese.

  3. Add the egg mixture to the skillet, stirring gently to evenly distribute the vegetables. Lower the heat to medium-low and cook without stirring until the eggs are set around the edges, about 10 minutes.

  4. Meanwhile, preheat a broiler and arrange a rack about 8 inches from the heating element.

  5. Scatter the spinach leaves on top of the frittata, pressing them down to slightly submerge, and sprinkle on remaining 1⁄4 cup/35 g of cheese. Place the skillet under the broiler and broil until the eggs are set and the top of the frittata is golden brown, about 5 minutes.

  6. Transfer the frittata skillet to a wire rack (careful, the handle and pan will be hot) and let cool for 10 minutes.

  7. Cut the frittata into eight to ten wedges. Serve warm or room temperature.

Good food
people together.
So do
good emails.

  • Hidden
  • Hidden
  • Hidden
  • Hidden