Leek and Spinach Frittata
Leeks are a traditional ingredient in the Sephardic Rosh Hashanah menu. In our local area, spinach makes a reappearance after the hot summer so it is featured as a “new” vegetable.
In Italy, frittata is traditionally served room temperature in wedges. It is also great served warm with chopped tomatoes, basil and olive oil spooned on top or on a bed of fresh summer/fall tomato sauce.
- 1 pound spinach or local chard
- 6 eggs
- ½ cup Parmesan cheese, grated
- 1-2 tablespoons olive oil
- Salt, pepper and Aleppo pepper to taste
- 1 cup leeks, white and light green parts sliced in rings (about 1 large or 2-3 smaller leeks)
- ½ teaspoon Moroccan preserved lemon paste
- ½ teaspoon–1 tablespoon Sriracha
- Pinch of allspice, cinnamon, cloves and black pepper, finely ground
- Separate the stems from the spinach or chard. Slice the stems very thinly. Slice the leaves into 1- to 1½-inch strips. Beat the eggs and add the Parmesan. Heat pan and when hot, add olive oil and a pinch to ½ teaspoon Aleppo pepper and sauté until pepper is fragrant and darkens. Add leeks and stems and sauté, a few minutes. When al dente, add the ground spices, lemon paste and Sriracha and season to taste with salt and pepper. Add spinach or chard and continue to cook until all is tender. Add eggs and lower the heat to low. Let the eggs set without stirring. When the eggs are set and the top is wet looking, but not liquid, flip the frittata by inverting onto a plate and then sliding back into the pan, and let finish, or place in hot oven until top is cooked. If you like a little color, you can broil the top until golden.