Red Pepper and Spinach Frittata

By cprzybyl

Ingredients

• 2 tablespoons (1/4 stick) unsalted butter
• 2 leeks, whites only, thinly sliced
• 8 large eggs, beaten
• 1 red bell pepper, sliced
• 2 cups cooked fresh or frozen spinach, thawed and squeezed of excess water
• 1/2 cup fresh basil, chiffonaded
• 4 ounces goat cheese, crumbled
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup dry bread crumbs

Details

Adapted from cbsnews.com

Preparation

Step 1

Preheat the oven to 350F.

In a medium skillet over medium heat, melt the butter. Add the leeks and sautbout 10 minutes. Add in sliced red bell pepper in the last minute of sautg. Remove from heat and cool completely.

In a large mixing bowl, combine the eggs with the leeks, red pepper, spinach, basil, goat cheese, Parmesan, salt, and pepper. Mix well.

Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the bread crumbs and shake until the bread crumbs evenly coat the pan. Pour the egg mixture into pan. Bake for 30 to 35 minutes, until solid and a toothpick comes out clean. Cool in the pan over a wire rack for 5 minutes. Invert the frittata onto a plate, then flip right side up onto a serving plate or remove sides of springform pan and transfer to a serving plate. Can be served warm or at room temperature.