Spinach and Leek Frittata
Spinach gives a wonderful "green" flavor to this frittata. Cut into diamonds, the fritatta has a light, fluffy texture from ricotta.
- Time: 50 min
- Servings: 8
Source: Sunset Magazine
Ingredients
- Ice
- bag baby spinach
- large leek , white and light green parts only, halved, rinsed well, and sliced
- tablespoons extra-virgin olive oil, divided
- garlic cloves, minced
- teaspoon chopped fresh rosemary leaves
- large eggs
- About 1/2 tsp. salt
- low-fat ricotta cheese
- Freshly ground black pepper