Spinach Leek Baked Frittata

Spinach Leek Baked Frittata

A great way to use up odds and ends from your CSA delivery.
Prep Time 15 minutes
Cook Time 40 minutes
Course Breakfast, Lunch, Main Course
Cuisine American, European
Servings 9


  • 4 baby leeks
  • 3 cloves garlic
  • 8 oz baby spinach
  • 3/4 lb Yukon Gold potatoes cooked until fork-tender
  • 4 slices duck bacon or other thick-cut bacon, cooked and crumbled
  • 3 oz aged provolone crumbled
  • 1/4 cup milk
  • 10 eggs
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic and herb or Italian seasoning


  • Preheat oven to 350. Oil or butter an 8x8-inch baking dish, set aside.
  • Saute the leek and garlic until the leeks have softened in the bacon grease or some butter or oil. Add the spinach and saute until wilted. Stir in the bacon and potatoes and allow to cool to closer to room temperature.
  • In a medium bowl, beat together the eggs, milk, cheese,  and spices until fluffy. Set aside.
  • Spoon the vegetable mixture in the prepared dish.
  • Pour the egg mixture into the dish and bake for 40 minutes or until fully set in the middle. Allow to cool 5 minutes.
  • Slice into 9 squares and serve.


  • I used an egg beater for the fluffiest eggs
  • I cooked the bacon the night before to speed up the process. The potatoes can be cooked the night before as well.
  • Use leftover roasted potatoes instead of boiled if you have them!
  • I used duck bacon I found in my freezer but any thick bacon would work or even prosciutto. 
Keyword weeknight meals

I had really been craving a frittata-like dish for a while. Back when things were more shut down due to the pandemic, a lot of stores had limits of 1 or 2 dozen eggs at a time. Since I was only shopping once a month or so, making a dish with 10 eggs seemed incredibly decadent. 

Now things aren’t totally back to normal but I am shopping more frequently and feel like I can use eggs with more abandon. This is what I think of as a “baked frittata” because it isn’t a true frittata that you start on the stove and move to the oven. I actually like this method a little more because you can start with some prepped ingredients (in this case the duck bacon) and allow the mix ins to cool a bit. I think you end up with a fluffier final product. 

This one used up some odd-shaped potatoes and baby leeks I got in my CSA, duck bacon that had been in the freezer for a very long time but thanks to the wonders of vacuum-sealing was just fine. The provolone was leftover from making sandwiches earlier in the week—it was the good, aged, crumbly kind from the Italian market. I love how adaptable these dishes are so feel free to make it your own. I liked how the potatoes made it more substantial but even cubed rustic bread would work. 

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