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.