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1
Heat 1 tablespoon olive oil over medium heat in a heavy 10-inch, preferably nonstick skillet.
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2
Add leeks and cook, stirring, until they begin to wilt, about 3 minutes.
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3
Add a generous pinch of salt and continue to cook, stirring often, until leeks are soft and fragrant, 4 to 5 more minutes.
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4
Stir in baby spinach a handful at a time and turn up heat so that spinach wilts in liquid left on leaves after washing.
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5
Season with salt and pepper.
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6
Transfer contents of pan to a strainer and allow liquid to drip for 20 to 30 minutes, or longer.
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7
Rinse out and dry skillet and return to stove.
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8
Beat eggs in a large bowl.
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9
Stir in salt (I use 1/2 teaspoon), pepper, milk, kasha, leek and spinach mixture, dill, Aleppo pepper and feta.
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10
Heat remaining olive oil over medium-high heat in the 10-inch skillet.
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11
Hold your hand above it; it should feel hot.
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12
Drop a bit of egg into pan and if it sizzles and cooks at once, pan is ready.
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13
Scrape in egg mixture.
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14
Swirl pan to distribute eggs and filling evenly over surface.
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15
Shake pan gently, tilting it slightly with one hand while lifting up edges of frittata with the spatula in your other hand, to let eggs run underneath and form a few layers during first few minutes of cooking.
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16
Once a few layers of egg have set, turn heat down to very low, cover (use a pizza pan if you dont have a lid that will fit your skillet), and cook 10 minutes, shaking pan gently every once in a while.
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17
From time to time remove lid and loosen the bottom of the frittata with a spatula, tilting the pan, so that more egg runs underneath.
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18
.
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19
Meanwhile, heat broiler.
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20
Uncover pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure top doesnt burn (at most, it should brown very slightly and puff under the broiler).
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21
Remove from heat, shake the pan to make sure the frittata isnt sticking, and allow it to cool for at least 5 minutes and for up to 15.
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22
Loosen edges with a wooden or heat-proof rubber spatula.
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23
Carefully slide frittata from pan onto a large round platter or plate.
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24
Cut into wedges or into smaller bite-size diamonds.
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25
Serve hot, warm, room temperature, or cold.
