Summary
| Yield | |
|---|---|
| Source | Katie Mitchell-Koch of Emporia, Kansas |
| Prep time | 30 minutes |
| Recipe Categories | Savor the Season arugula spinach swiss chard |
Description
Deeelicious way to use lovely spring greens and the farm-fresh eggs that are so abundant in the Springtime! The K-State Research and Extension Master Food Volunteers who tested this recipe had this to say:
"One pot concept, gluten free, healthy, only 5 ingredients. Could be for breakfast, lunch or dinner. I loved it. Good with the spinach salad as suggested. The presentation was great. I cut into pie wedges and it appeared to be layered and looked so good. Great alternative to a quiche and easier."
Ingredients
- 6new potatoes
- 2leeks, thinly sliced
- 2carugula, spinach or swiss chard + more for salad to accompany
- 4ozherbed goat cheese
- 5eggs, beaten
Instructions
In 12-inch, broiler-safe skillet, cook potatoes and leeks in approximately 1 T. oil over medium heat until vegetables are softened and beginning to brown. Add spinach/arugula, stirring until leaves wilt, around 1 minute. Add salt and pepper to taste. Stir in goat cheese in chunks until mixed into vegetables. Pour egg mixture into pan, lifting vegetables to distribute. Cook until eggs start to set, then move skillet under broiler for 1-2 minutes to set eggs on top. Garnish with snipped chives. Serve with spinach or arugula salad.
Notes
Fritattas are a wonderful way to use fresh seasonal veggies. Eggs and cheese prvide the protein. Serve with whole grain rice or wheat berries and a salad for a complete and delicious meal!
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