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Spinach Leek Baked Frittata

A great way to use up odds and ends from your CSA delivery.
Prep Time 15 mins
Cook Time 40 mins
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