Spinach and Goat Cheese Frittata
TOTAL TIME 20 MIN


4 SERVINGS

3 tablespoons extra-virgin olive oil
6 thin slices of pancetta (3 ounces)
1 small leek, halved lengthwise and cut crosswise into 1/2-inch pieces
1 cup baby spinach
8 large eggs, beaten
Salt and freshly ground pepper
3 ounces fresh goat cheese, crumbled (1/2 cup)

1. Preheat the oven to 400°. Heat the olive oil in an ovenproof 12-inch
nonstick skillet. Add the pancetta and cook over moderately high heat
until crisp and brown, about 3 minutes. Transfer the pancetta to a plate
and let cool, then crumble it.

2. Add the leek to the skillet and cook over moderately low heat,
stirring, until softened and lightly browned, about 2 minutes. Add the
spinach and cook until wilted, about 1 minute. Using a slotted spoon,
transfer the leek and spinach to the plate with the pancetta.

3. Season the eggs with salt and pepper, add them to the skillet and
cook for 1 minute. Scatter the reserved pancetta, leek and spinach and
the crumbled goat cheese over the eggs and bake for about 4 minutes,
until the spinach and goat cheese frittata is set. Slide the spinach and
goat cheese frittata onto a cutting board, cut it into wedges and serve
at once.

Jennifer wrote:
>
> Spinach and Goat Cheese Frittata
> TOTAL TIME 20 MIN
>
> 4 SERVINGS
>
> 3 tablespoons extra-virgin olive oil
> 6 thin slices of pancetta (3 ounces)
> 1 small leek, halved lengthwise and cut crosswise into 1/2-inch pieces
> 1 cup baby spinach
> 8 large eggs, beaten
> Salt and freshly ground pepper
> 3 ounces fresh goat cheese, crumbled (1/2 cup)
>
> 1. Preheat the oven to 400°. Heat the olive oil in an ovenproof 12-inch
> nonstick skillet. Add the pancetta and cook over moderately high heat
> until crisp and brown, about 3 minutes. Transfer the pancetta to a plate
> and let cool, then crumble it.
>
> 2. Add the leek to the skillet and cook over moderately low heat,
> stirring, until softened and lightly browned, about 2 minutes. Add the
> spinach and cook until wilted, about 1 minute. Using a slotted spoon,
> transfer the leek and spinach to the plate with the pancetta.
>
> 3. Season the eggs with salt and pepper, add them to the skillet and
> cook for 1 minute. Scatter the reserved pancetta, leek and spinach and
> the crumbled goat cheese over the eggs and bake for about 4 minutes,
> until the spinach and goat cheese frittata is set. Slide the spinach and
> goat cheese frittata onto a cutting board, cut it into wedges and serve
> at once.

Drool factor: very high!

Thanks Jennifer

Vicki
frittata freak