I've got a fantastic skillet frittata with farm fresh eggs, spinach, garlic scapes, leeks and feta cheese that I'd like to share with you. Frittatas are versatile because you can eat them for breakfast, serve at brunch as one of several offerings or do a breakfast-for-dinner night with it. You can put just about anything in it and it's almost impossible to screw up.
Community Supported Agriculture: A great way to support local farmers
But before I get into that, I would like to welcome you to my Community Supported Agriculture Series. I bought a summer farm share at Clark Farm in Carlisle, MA. This is very exciting. Community Supported Agriculture (CSA) is all about supporting local farms by buying a share of their harvest before the growing season and receiving farm fresh produce every week for a certain period of time.
I thought it would be fun to post new recipes each week where I use my fresh, organic farm veggies in recipes that you can make too! I know there are a lot of people out there who do CSA in the summer. So this is for all of you!
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Frittata with Spinach, Leeks & Feta is the perfect brunch offering
And without further adieu, I bring you an easy skillet frittata with spinach, leeks and feta. I used my Clark Farm eggs, spinach and garlic scapes and added leeks, red pepper, parmesan and feta as well.
Skillet Frittata is an easy way to have a fantastic light meal for breakfast, brunch, lunch or dinner. In other words, it's versatile. You can throw together a no-fuss CSA salad to go along with this too. We've had incredible romaine, salanova, arugula and kale so far and I'm really excited for fresh farm greens for the next three months. I don't know about you, but fresh lettuce that is locally grown is infinitely better than what is available at the grocery store. Really - the difference is insane!
If you enjoyed this recipe, check out my Crunchy Baked Kale Chips from my CSA Series. More CSA recipes to come!
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Skillet Frittata with Spinach, Leeks & Feta
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 1x
Description
There's nothing like a skillet frittata with spinach, leeks & feta when you're looking for an easy light meal! You're going to love this one.
Ingredients
- 8 large eggs
- 1 large bunch spinach (about 2 cups cooked)
- 3 leeks (white/light green part only)
- 1 heaping tablespoon of garlic scapes, diced (or 1 small garlic clove, diced)
- 2 tablespoons red pepper, diced
- ½ cup of feta cheese, more if you want
- ¼ cup fresh shredded parmesan cheese (or shaker parm if that’s what you have)
- ¼ cup heavy cream (or whole milk if you prefer)
- 1 tablespoon olive oil, more if needed
- Salt & pepper to taste
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Instructions
- Chop stems from the spinach bunch. Put spinach in a pot with a steamer insert – cover the pot. Put heat on high until the water comes to a boil. Then turn off heat and keep covered while the spinach fully cooks.
- Dice the red pepper.
- Cut the dark green part of the leeks off and discard. We’re only using the white and light green part here. Cut the root part off the end and cut the leek into small rings as seen in the video. Leeks can be very dirty so submerge the leek rings in a bowl of water and push them down – removing the dirt and separating the rings. Then drain the water, rinse once more, put in a sauté pan and set aside.
- Dice your garlic scapes. If you don’t have garlic scapes, just dice one small clove of garlic for this.
- Add olive oil to your leek pan, along with salt and pepper to taste here. These need to cook for about 10 minutes on low to medium heat – make sure to stir a few times throughout.
- Once the leeks have finished cooking, add your red peppers and garlic scapes and cook for 2-3 minutes.
- When your spinach is finished cooking, wrap it in cheese cloth to drain the water from it. If you don’t have cheese cloth use paper towel with the spinach in a strainer on top of a bowl (see video – shows this well).
- Shred your parmesan cheese here. If you’re using regular shaker parmesan cheese just portion out the amount needed.
- I kept my leeks, garlic scapes and red peppers in the pan rather than dirtying any more bowls. Just add in your cooked spinach to combine all the ingredients together. Use a spatula to break apart the spinach so it’s evenly distributed. Set this aside.
- You can beat your eggs by hand or you can put them in a blender. I put mine in a blender. Add some fresh pepper and heavy cream here – mix everything in blender. ABOUT THE SALT: Since we are using parmesan cheese and feta cheese, I decided not to add salt here. If you’re not using the feta, you might want to add a pinch of salt at this point.
- Assemble the frittata. Olive oil the bottom and sides of a 9-10 inch cast iron skillet. If you don’t have a skillet, just use a round cake pan or whatever you have on hand. Put the spinach mixture in the skillet and make sure it’s evenly distributed. Add the parmesan cheese and the feta cheese. NOTE: You can use ½ cup to 1 full cup of feta, depending on your preference. Pour the eggs into the skillet. Bake the frittata in a preheated oven at 400 degrees for 15-20 minutes. My oven runs hot so yours might take a little longer. Just stick a toothpick in and when it comes out dry, it’s ready. Enjoy!
Notes
- If you don’t have a skillet – no worries. Just use a pie plate or some kind of oven-safe baking dish.
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