Spinach and Goat Cheese Frittata
- 10 large eggs
- 2 tablespoons milk
- ⅓ cup crème fraîche
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 leek, halved lengthwise, rinsed, and thinly sliced crosswise
- 1-2 scallions, thinly sliced
- salt and freshly cracked pepper
- 8 ounces baby spinach, stems removed
- 3 ounces goat cheese
- 2-3 handfuls fresh mixed herbs, flat leaf parsley, dill, chives and/or micro blend
- ½ lemon, zested
Preheat the oven to 350° Fahrenheit. In a mixing bowl, whisk together the eggs, milk, crème fraîche, salt and pepper. Set aside.
In a 12 inch nonstick ovenproof skillet, heat the oil over medium heat. Add the leek and scallions and sauté until soft and translucent, 4 to 5 minutes. Season with salt and pepper. Stir in the spinach, a handful at a time and cook until just wilted. Lower the heat to medium-low and pour in the egg mixture and spread out evenly in pan. Cook for a few minutes, pushing the eggs toward the center of the skillet and separating the edges with a spatula as they cook. Once the eggs have slightly set on the bottom, sprinkle goat cheese on top of the frittata. Transfer the skillet in the oven and cook just until the frittata has set, 12 to 15 minutes.
Remove the frittata from the oven and garnish with fresh herbs, lemon zest and a little EVOO drizzle. Enjoy!
~To serve frittata in mini cast irons: Lightly oil 4 cast iron or non stick pans and place on a large sheet pan. Divide sautéed veggies to each pan and pour egg mixture with equal amounts to pans. Top with goat cheese and transfer to oven. Bake 20-25 minutes, or until eggs are set. Remove sheet pan from oven and garnish frittatas!