Frittata with Spinach, Potatoes, and Leeks

Potatoes are a really nice addition to a frittata. I definitely mixed up the recipe a bit though. Just so I can remember in the future, here's what I put in: fresh morels; green onion, shallot, garlic, and green garlic instead of leek; mozzerella and parmesan cheese; and I dropped some fresh tomato slices on top before it went in the over. Oh, and I cooked it all in my cast-iron skillet. Super excellent Mother's day breakfast. I don't know if I'll ever make another frittata without putting potatoes in it. 

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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!

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.

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.

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.

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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.

Great. Made the following modifications - used O'Brien potatoes, added smoked ham and flower pepper.

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.