Springy Spring Spring Frittata

Spinach and Goat Cheese Frittata

Athena Calderone, Cook Beautiful

Ingredients

Serves 6

1/2 pound baby potatoes (6 to 8)
10 large eggs
1/3 cup crème fraîche
3/4 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1 leek, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise
1 spring onion or scallion, thinly sliced
Salt and freshly cracked pepper
2 cups lightly packed baby spinach
3 ounces goat cheese

For Garnish

1 handful fresh parsley or cilantro
1 handful chopped fresh dill
1 handful chopped chives, with blossoms, if available
1/2 lemon, zested

The Prep

Preheat the oven to 350°F (175°C). In a saucepan, boil the potatoes until fork tender. Drain and when they are cool enough to handle, thinly slice the potatoes.

Whisk together the eggs, crème fraîche, and salt.

In a cast-iron or nonstick ovenproof skillet, heat the oil over medium heat. Add the leek and onion and sauté until soft and translucent, 4 to 5 minutes. Add the potatoes and cook another few minutes. Season with salt and pepper. Stir in the spinach and cook until just wilted. Lower the heat to medium-low and pour in the egg mixture. Cook for a few minutes, pushing the eggs toward the center of the skillet as they cook. As you work, be careful not to break apart the potatoes. Once the eggs have set on the bottom, dot the top of the frittata with goat cheese. Place the skillet in the oven and cook just until the frittata has set, 12 to 15 minutes.

Remove the frittata from the oven and cool slightly. To serve, garnish with fresh herbs and lemon zest.