I am such a fan of the frittata. They're quick, easy, and you can utilize whatever ingredients you happen have on hand . . . . potatoes, leftover ham, various greens, onions, leeks, salami, the kitchen sink. Today's recipe uses leeks from my CSA share, along with refrigerator staples in our house: baby spinach and egg-substitute. Add to this some sun-dried tomatoes and a bit of cheese and voila! A light, veggie-full dinner in 30 minutes.
Spinach & Leek Frittata10 sundried tomatoes (not packed in oil) 2 T. extra virgin olive oil 2 large leeks, white and light green parts only, cleaned and halved lengthwise, then sliced thinly 1/2 t. bottled minced garlic (equivalent to 2 cloves of garlic) 1/2 lb. baby spinach 1 1/4 c. egg substitute 1/2 c. shredded part-skim mozzarella cheese 1/2 c. grated pecorino Romano cheese Kosher salt and freshly ground black pepper to taste
Preheat the broiler.
Put the tomatoes in a bowl and cover them with boiling water. Let stand for 10 minutes. Drain and chop.
Heat the oil in a medium cast-iron skillet over medium-high heat. Add the leeks and garlic; cook, stirring occasionally, until the leeks are lightly browned, 6-7 minutes. Add the spinach and tomatoes; cook, sirring occasionally, until the spinach is wilted, about 2 minutes. Distribute this mixture evenly in the skillet, and sprinkle the cheeses over the top. Generously pepper the skillet, and sprinkle a little salt evenly over the top (the Romano is a bit salty, so watch it). Drizzle the substitute over the whole lot; cook, without stirring, until the eggs are set, about 5-7 minutes. Transfer the skillet to the broiler and broil until the top is lightly browned, about 3 minutes. Let stand at least 5 minutes before cutting into 4 wedges and serving.
A few thoughts. One, this would be delicious served with some crusty bread - we didn't have any on hand (I often buy and freeze a small loaf from Iggy's, but alas, I'd already used it for something else). Next, you might not be a fan of egg-substitute - so please, sub in regular eggs, egg whites, or some combination of any of these, just make sure it's equivalent to 5 eggs. Last, you can make this ahead of time and put it in the fridge to eat cold, or at room temp. It will make a lovely lunch paired with a salad, which is what I intend to eat today!