Spinach and Leek Frittata

Ingredients

• Olive oil

  3 tsp or 14g

• Leeks

  raw

  3 cup or 267g

• Spinach

  raw

  3 cup or 90g

• Egg

  whole

  6 medium or 264g

• Basil

  dried

  1 ½ tsp, leaves or 1g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Preheat the oven to 350°F. Set a large oven-safe skillet on the stove.
2. Warm the olive oil over medium heat. Add the sliced leeks and spinach; cook, stirring occasionally, until the leeks are tender and the spinach is wilted, about 3–4 minutes.
3. In a bowl, whisk the eggs with the dried basil, a pinch of salt, and pepper until well combined and slightly frothy.
4. Pour the egg mixture over the vegetables and gently stir to distribute evenly.
5. Cook on the stovetop until the edges are just set, 2–3 minutes.
6. Transfer the skillet to the oven and bake until the center is barely set and the top is lightly golden, 10–12 minutes. Let rest 5 minutes before slicing and serving.