Wednesday, March 31, 2010

Frittata with fresh baby spinach



We had a Frittata for dinner last week, using my tried and true recipe.  But...as I was sauteing the leeks, I decided to throw in several handsful of fresh baby spinach.  I let it just barely wilt before adding the egg mixture to the cast iron pan.

I like my cast iron best for this dish, since I don't have to worry at all about it being oven-safe :-)

2 comments:

Eileen Bergen said...

That photo has my mouth watering!

I'm going over to get the recipe.

Cyndi L said...

:-) It was truly delicious!