SO, originally I was going to write about how perfectly awesome this would be for company, but even more how perfect a frittata was for a busy weeks lunches and dinners ... and well, look at me testing my own theories. But really, it is. And this recipe in particular is incredible. Especially if you like things with a little heat, and a little savory - you will really enjoy this.
8 extra large eggs
1 leek, halved lengthwise and sliced thin (2 cups)
5oz baby spinach (5 cups)
3 tablespoons water
1/2 teaspoon cayenne pepper
kosher salt & freshly ground black pepper
Preheat the oven to 375 degrees.
In a sautee pan, heat one tablespoon of olive oil over medium heat, add the leeks, and cook until softened for 5 minutes. Turn off the heat.
In a large bowl, whisk together the eggs, cayenne pepper, water, and a nice pinch of salt and pepper. Once combined, add the leeks that have had a chance to cool slightly.
In the same sautee pan, heat another tablespoon of olive oil, and heat the spinach until it is coated with the olive oil, and the leaves are just wilted. It should be reduced by just about half. Mix this into the egg mixture.
Thinly coat the baking dish in coconut oil, or a cooking spray. Add the egg mixture, and bake for 20 minutes uncovered. Remove from the oven, and let cool for 10 minutes.