Leek & Goat Cheese Frittata

Add a side salad to this frittata for a fantastic and easy weeknight meal.
Yield: 4 Servings 


  • 3 tablespoons extra virgin olive oil
  • 1 package Olivia’s Organics leeks - diced
  • 2 handfuls Olivia’s Organics Baby Spinach - chopped
  • 1 roasted red pepper - chopped
  • 8 large eggs
  • Salt and pepper to taste
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 4 ounces goat cheese


  • Preheat oven to 400° F. 
  • Heat the olive oil in an oven proof sauté pan and cook leeks and spinach for 4 to 5 minutes. Stir in the red pepper.
  • In a separate bowl, whisk the eggs, salt, pepper and thyme, and pour into the pan with the vegetables. Top evenly with goat cheese and let cook for another 2 minutes, until the eggs begin to set. 
  • Place the pan into the preheated oven and bake for 7 to 8 minutes until fully set and cheese is melted.

Categories: Spinach, Breakfast, Leeks