Spinach and Leek Frittata

Today we have a wonderful recipe that’s not only simple to make, but also super delicious! This Spinach and Leek Frittata is perfect as a main course for brunch, a tasty lunch, or a quick and easy dinner. We at MDIO love making frittatas because they’re high in protein, versatile, and they make a great base for adding extra vegetables. We hope you enjoy!


1 tsp butter
2 cups leek, thinly sliced
10oz fresh spinach (1 package)
1/3 cup 1% milk
2 tbsp chopped oregano
½ tsp salt
¼ tsp black pepper
4 large eggs
4 large egg whites
Canola oil, spray
1.5 tbsp Progresso Italian breadcrumbs
½ cup shredded parmesan cheese


  1. Preheat oven to 350˚F.
  2. Melt butter in sauté pan over medium heat. Add the leek and sauté for 4 minutes. Add the spinach and cook for 2 minutes, or until wilted. Place the mixture in a colander or on a paper towel and press to remove excess moisture.
  3. Combine the milk, oregano, salt, pepper, eggs and egg whites, stirring well. Add the leek and butter mixture.
  4. Spray a 10” pie plate or circular baking dish with canola oil spray. Pour egg mixture. Sprinkle with breadcrumbs and parmesan cheese. Bake for 25 minutes or until the center appears set.
  5. After 25 minutes, preheat the broiler. Broil frittata for 3-4 minutes or until the top is golden brown. Allow to cool. Cut into wedges and serve.


Recipe and photograph adapted from CookingLight.com

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