Spinach, Leek and Feta Cheese Fritatta

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large leek, white and light green part only, halved and thinly sliced (about 1 cup)
  • 6 oz spinach, washed and chopped
  • 1 clove garlic, minced
  • salt and freshly ground black pepper, to taste
  • 1 teaspoon chopped fresh dill or ½ teaspoon dried
  • 1/3 cup crumbled feta cheese
  • 3 large eggs
  • 3 large egg whites
  • 2 tablespoons milk

 

Position an oven rack about 6-8 inches from the broiler. Preheat broiler.

Heat butter and olive oil over medium heat in an 8-inch oven and broiler-safe sauté pan. Add the leeks and reduce heat to medium-low. Cook the leeks very slowly for 15 to 20 minutes, stirring often, or until very soft, being careful not to brown them.

Add the spinach and garlic and cook 1 to 2 minutes or until the spinach is wilted. Stir in salt, pepper and dill. Distribute leek and spinach mixture evenly over the bottom of the pan and sprinkle with feta cheese.

Combine the eggs, egg whites and milk in a bowl and whisk to blend. Pour the egg mixture into the sauté pan.

Allow the egg mixture to cook slowly and with a heat-resistant spatula, gently move the egg mixture around without scrambling the mixture. When the edge of the frittata is beginning to hold together, transfer the pan to the broiler. Broil for 2 to 4 minutes or until the top is set and beginning to lightly brown.

Cut into wedges and serve.