Potato, Leek, and Spinach Frittata

Name: Potato, Leek, and Spinach Frittata
Total time: 40 min
Ingredients: 2 tablespoons organic extra-virgin olive oil; 6 ounces/170 g yellow-fleshed sweet potatoes, cut into 1⁄2-inch/1.25 cm dice; 2 medium-size leeks, white and light green parts only, quartered lengthwise and cut into 1⁄2-inch/1.25 cm slices; 12 large organic, pasture-raised, or antibiotic-free eggs; 1⁄2 cup/120 mL grass-fed organic milk or unsweetened nut milk; 4 teaspoons chopped fresh thyme; 11⁄2 teaspoons fine sea salt; 1 teaspoon freshly ground black pepper; 1 cup/125 g grated Parmesan cheese, divided; 2 cups/30 g loosely packed spinach leaves

cleanplates.com

Potato, Leek, and Spinach Frittata | Clean Plates

View full recipe on cleanplates.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleanplates.com.

Share this recipe:

Cooking tools:

Skillet
Stove
Oven
Cooling rack
Chef's knife
Cutting board
Mixing bowl
Whisk
Spatula
Measuring cup
Measuring spoon
Grater

Ingredients

2 tablespoons organic extra-virgin olive oil
6 ounces/170 g yellow-fleshed sweet potatoes, cut into 1⁄2-inch/1.25 cm dice
2 medium-size leeks, white and light green parts only, quartered lengthwise and cut into 1⁄2-inch/1.25 cm slices
12 large organic, pasture-raised, or antibiotic-free eggs
1⁄2 cup/120 mL grass-fed organic milk or unsweetened nut milk
4 teaspoons chopped fresh thyme
11⁄2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1 cup/125 g grated Parmesan cheese, divided
2 cups/30 g loosely packed spinach leaves