A Leek, Dill and Goat Cheese Frittata That’s Perfect to Eat for Every Meal
Eggs, the hero ingredient in frittatas, are a nutrient powerhouse—they contain protein, omega-3 fatty acids, vitamins A, E, B12 and D, iron and antioxidants. Talk about a nutritious meal!
Makes: 6 servings
Prep time: 10 minutes
Cook time: 35 minutes
- 2 tbsp olive oil
- 1 leek, white and light green parts, cut lengthwise and thinly sliced
- 3 cloves garlic, grated or finely minced
- 4 cups roughly chopped spinach leaves, or other green such as kale or chard
- 12 large eggs
- ½ cup heavy cream, whole milk or sour cream (see tip)
- 1 tsp kosher salt
- ¼ tsp pepper
- 1 tbsp chopped dill
- ¾ cup crumbled goat’s cheese
Preheat oven to 400 F. Heat olive oil in 10-inch cast iron or oven-safe skillet over medium-low. Add leeks, season with salt and pepper and cook until softened and beginning to brown, 6-8 minutes. Add garlic and cook 1-2 minutes more. Add greens and cook until wilted, 2-3 minutes. Turn off heat.
In a large bowl, whisk together eggs, cream, salt, pepper and dill until homogenous and just combined. Scatter two-thirds of cheese evenly over filling at the bottom of the skillet. Pour egg mixture into the skillet over the filling, tilting the skillet to ensure eggs are evenly distributed. Top with remaining goat’s cheese.
Transfer skillet to the middle rack of the oven, rotating halfway through, until frittata is puffed, edges are lightly golden and middle is just set, about 20 minutes. Let cool in pan 5 minutes, then slice and serve. Leftovers can be stored, covered, in the fridge for up to five days for future meals.
Tip: You can replace eggs, milk and cheese in the recipe with your favourite plant-based substitute for a vegan-friendly version. Keep the ratio to ¼ cup liquid for every 6 eggs used to make a tender frittata that holds its shape.
Tip: Spray a 12-cup muffin tin with cooking spray, divide filling and egg mixture evenly between muffin cups and bake at 350 F for 15-18 minutes for snack-sized frittata bites.