I’ve been making Frittata for well over a decade by now and to this day find it to be one of my favorite foods to eat and even to make. I’ve made so many combinations of this dish but Frittata with Spinach, Zucchini, and Leeks remains one of my all-time favorites.
Frittata is one of those foods that just makes you feel good. It’s a super beautiful dish, hardly anything to make it, calls for just a few ingredients and it’s darn good! Contrary to popular belief, a frittata is a straightforward, easy-to-make dish. It’s what I love most about them! The fact that they’re easy to make combined with the fact they look beautiful when they’re baked is an added bonus!
Over the years I’ve converted many family and friends into fans of frittata and have made them for all sorts of occasions from weekday meals to brunch served up with mimosas and bloody mary’s (or coffee!), and even family holiday celebrations.
Frittata with Spinach, Zucchini, and Leeks combines simple flavors with fresh, aromatic herbs for a truly bright and flavorful bite with an herby twist at the end. It’s extra special in my opinion with its spring-time green vibe. The fact that it comes together in three simple, fool-proof steps and with just five ingredients is an added bonus (a big one), in my opinion!
Prepare the Eggs and Vegetables
Eggs are the base of every frittata and I’ve found that eight large eggs is the perfect amount for a serving of six. To prepare the frittata, start by cracking eight large eggs into a medium-sized mixing bowl. Add the heavy cream (I use a plant-based version) and season with salt and pepper to your liking (a good-sized sprinkle of each). Using a whisk, mix the eggs well until you start to notice air bubbles, which will help make the eggs light and fluffy.
Sprinkle in the tablespoon of fresh herbs to the mixed eggs and set the eggs aside to rest and come up to room temperature before baking. For the herbs, you can use your favorites here! My preferred is either basil or parsley, but thyme or even tarragon would also work great.
Next, clean the leeks by slicing them in half lengthwise and then running them under cold water to remove any first particles. Slice them into ¼ inch half-moon shapes and sautee over medium heat in 1 tsp olive oil and 1 tsp butter seasoning well with salt and pepper on medium-low heat. This will take about five minutes or until they’re very fragrant and tender. Turn the heat off and set it aside.
While the leeks are sauteeing, shred the zucchini by placing a box grater over a kitchen towel, then run the zucchini over the largest-sized grate. The zucchini will fall into the kitchen towel, making it easy to squeeze out the liquid. Once the liquid is squeezed out of the zucchini, it will be in a very tight ball that will have shrunk in size by about ½.
Finally, chop the spinach into ¼ to ½ inch-sized ribbons and set it aside.
Once all the veggies are sauteed, shredded, and chopped add them to the egg mixture and stir well to combine.
Bake the Frittata
Preheat the oven to 425 degrees and grease a standard-sized 9-inch pie plate with non-stick cooking spray, then pour in the egg and vegetable mixture.
Place the frittata on a baking sheet and bake for 30 – 35 minutes on a center oven rack until the center is just set. Once the center is just set remove it from the oven and allow the frittata to cool for 10 – 15 minutes before serving.
And there you have it – Frittata with Spinach, Zucchini, and Leeks! I love to enjoy my frittata at any time of the day – breakfast, lunch or dinner, served up with simple avocado toast or a classic mixed greens salad.
How many recipes do you know that are holiday-ready, family-friendly, and double as a fun weekend brunch dish for friends? Frittata with Spinach, Zucchini, and Leeks is that dish – so give this one a try and add it to your everyday list.
Frittata with Spinach, Zucchini, and Leeks
Ingredients
- 8 Large Eggs
- 1 Medium Zucchini, Shredded Ensure the zucchini is shreeded and squeezed well to remove the liquid.
- 2 Leeks, Thinly Sliced
- 2 C Spinach, Chopped
- 1/4 C Heavy Cream I use plant-based half and half, regular is also fine.
- 1 tsp Salt More or less to your liking
- 1/2 tsp Pepper More or less to your liking
- 1 tbl Fresh Herbs Basil and/or parsley are recommended. If you really love fresh herbs, add up to two tablespoons.
- 1 tsp Olive Oil
- 1 tsp Butter
Instructions
- Pre-heat your oven to 400 degrees.
- Crack the 8 large eggs into a medium-sized mixing bowl, add the heavy cream, salt and pepper and whisk until they are slightly bubbly. Add the fresh herbs and set them aside.
- Slice, clean, and sautte the leeks in one tsp butter and one tsp olive oil, sprinkling wiht salt and peper. Saute the leeks for about 3 - 5 minutes until they are tender.
- While the leeks are sauteing, shred the zucchini over a box grater with a kitchen towel underneath. Squeeze the liquid from the zucchini and add to the egg mixture.
- Next, roughly chop the spinach and add to the egg mixture.
- Add the sauteed leeks to the egg mixture and stir well to combine.
- Pour the entire frittata mixture into a greased pie plate, ensuring it is evenly distributed.
- Place into the oven for 30 - 35 minutes until the center of hte frittata is set and the mixture is not jiggly. Allow the frittata to cool for 10 minutes before serving.
