this was so yummy and easy to make. Great way to get rid of too many eggs or veggies that really need to be cooked today. I used yellow onions, red bell peppers, mushrooms and red spinach as my veggies. Substituted mexican cheese blend vs provolone. I want the flavors to be a lil more sophisticated but I used what I had...will definitely make again!
Frittata with Spinach, Potatoes, and Leeks
valeriavaliente Posted: 02/08/11
Tumbles Posted: 02/11/11
To the people that raved: REALLY? This was incredibly bland. It absolutely has to be tweaked to bring out any sort of flavor. We are foodies in our home and nobody like this one bit.
JeriTex Posted: 10/04/10
OH MY GOODNESS!!! This was absolutely delicious. The only thing I changed in the slightest was the substitution of sage for basil, as that's what I had on hand. I also left off the breadcrumbs and cheese as I'm allergic. I have been asked to make this every weekend. Easy to prepare and serves up beautifully. After reading the reviews I decided to let it bake an extra 15 minutes and it was perfect. Try it! Outstanding flavor!
happychopper Posted: 03/05/11
Sensational Recipe! i followed the ingredients and directions exactly and it turned out beautifully and delicious. This is the only frittata that I will ever make again! Very pleased :)
Meredithruns Posted: 09/27/11
I thought this was great. I made it exactly as written except used Gryuere instead of provolone as that is what I had. It turned out light and fluffy and the cheese was perfectly browned. I did have to bake it an extra 10 minutes because it wasn't quite set. Will definitely make this again.
chefjuju Posted: 12/25/11
Great. Made the following modifications - used O'Brien potatoes, added smoked ham and flower pepper.
mollydollyk Posted: 01/16/12
This was a great recipe. I made it with a half cup of feta instead of provolone. I also didn’t skin my potatoes for the color. I had it with Fennel Gratin (http://simplyrecipes.com/recipes/fennel_gratin/) and broccoli for dinner and it was fantastic.
Ashaddix Posted: 10/08/12
Good recipe! Kinda-sorta bland, but noting a dash of sea salt couldn't fix. I think if I had cooked it in a shallower dish the cheesy top would have made up for it. I cooked an extra 5 min and then broiled for 3 and it was perfect! I also left the skin on my potatoes.
jmeleeS Posted: 03/26/13
Good breakfast recipe, but a tad bland (like another reviewer mentioned, a tad bit more salt and maybe a dash of red pepper could fix that right up! Or like another reviewer, add some diced ham!) I planned ahead to make this recipe for Sunday morning breakfast so on Friday night, I made a recipe with cubed boiled red potatoes making 2 cups extra and reserving in a tupperware container in the fridge till I was ready to make this dish. I used one whole bunch of fresh spinach, and only leek (they are quite large!), but otherwise followed the recipe as stated. Next time I will make the dish, I would recommend cutting down on the amount of potatoes (maybe only a 1 1/2 cup) and adding some diced ham - super easy to make and looks very pretty. Wouldn't hesitate to serve as a main dish for a brunch and it's very filling; enjoy!
Kuenzi123 Posted: 11/04/12
This is great, and really fast and easy if you buy the potatoes frozen. I bought plain diced potatoes and baked them for about 20 minutes while I prepared the rest of the frittata. I only made a couple little changes - I used havarti instead of provolone and italian seasoning instead of fresh basil. Right before broiling i sprinkled on 2 tablespoons of grated parmesan, which gave it a nice crispy top.
ChefLeesher Posted: 05/10/12
We found this to be a really yummy dinner made with what we had in the fridge. Used 1/2 cup onion instead of leeks and used cheddar instead. We did not find this bland at all! Reminded me of a crustless quiche. It took about 10 minutes longer to cook.