Spinach and Leek Frittata

Ingredients

• Olive oil

  2 tsp or 9g

• Leeks

  raw

  2 cup or 178g

• Spinach

  raw

  2 cup or 60g

• Egg

  whole

  4 medium or 176g

• Basil

  dried

  1 tsp, leaves or 0.7g

• Salt

  table

  ⅔ dash or 0.3g

• Black pepper

  ground

  ⅔ dash or 0.07g

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.