Tomato, Leek, & Spinach Frittata
from Dizzy Pig
Ingredients
2 Tbsp butter
1/2 cup chopped fresh leek, washed thoroughly
2 tomatoes roughly chopped
1 cup fresh chopped spinach
6 eggs
2 Tbsp half-and-half
1/2 cup grated melty cheese
1 tsp SPG garlic seasoning
1/2 tsp SPG Original seasoning
Instructions
Preheat oven to 375-400°F degrees (375°F for 6 or more eggs, 400°F for 4-5 eggs)
In an oven-safe pan (I used a 13″ cast iron pan), sauté leeks in 2 Tbsp butter for about 5 minutes
Add tomatoes and SPG Garlic and cook 3-5 minutes until liquid is mostly evaporated
Remove pan from heat, stir in spinach and let cool for about 10 minutes
Whisk eggs and half-and-half together until it starts getting frothy
Pour egg mixture over veggies and very lightly incorporate
Season top of frittata with SPG Original
Sprinkle cheese over top
Place in oven – we love grilling so we cooked our frittata on the BGE cooker
Cook for 10-15 minutes until middle stops jiggling. Enjoy!