Spinach and Goat Cheese Frittata

1. 1

   Preheat the oven to 400.

2. 2

   Heat the olive oil in an ovenproof 12-inch nonstick skillet.

3. 3

   Add the pancetta and cook over moderately high heat until crisp and brown, about 3 minutes.

4. 4

   Transfer the pancetta to a plate and let cool, then crumble it.

5. 5

   Add the leek to the skillet and cook over moderately low heat, stirring, until softened and lightly browned, about 2 minutes.

6. 6

   Add the spinach and cook until wilted, about 1 minute.

7. 7

   Using a slotted spoon, transfer the leek and spinach to the plate with the pancetta.

8. 8

   Season the eggs with salt and pepper, add them to the skillet and cook for 1 minute.

9. 9

   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.

10. 10

    Slide the spinach and goat cheese frittata onto a cutting board, cut it into wedges and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.