This is our favorite frittata recipe, but you can adjust the ingredients to your preferences or what you happen to have in the fridge. Some people add small bits of ham or salami, olives, or artichoke hearts.
1/2 cup milk
1 tsp salt
1/4 tsp pepper
1 cup shredded Fontina cheese
3 TB EVOO
1 cup chopped leeks (white and light green parts)
1 cup chopped red bell pepper
8 oz fresh baby spinach
2 TB finely chopped fresh basil
Preheat oven to 350 degrees.
In a bowl, whisk together the eggs, milk and salt and pepper. Do not over-beat, just enough to blend the yolks and whites. Stir in shredded cheese.
In a 10″ oven safe skillet, heat the 3 TB of EVOO, add the chopped leeks and sauté until softened. Add the chopped red bell pepper, sauté until softened and then add the baby spinach. Cook until all the liquid given off by the spinach has evaporated. If necessary, drain off the liquid. Mixture needs to be dry before adding the egg mixture. Stir in basil.
Pour egg mixture into skillet and cook over medium heat until edges start to pull away from the pan (approx. 5 minutes). Put skillet in preheated oven and cook until set, approx. 15 minutes.
Serve warm or at room temperature. Can be made a day in advance. We love to eat leftover frittata in a sandwich!