This cheesy frittata makes a delicious Sunday brunch and if you have leftovers, it will make a tasty addition to Monday’s lunchboxes.
How long will it take?
What’s the serving size?
What do I need?
7 large eggs
¼ cup cream
Salt and freshly ground black pepper to taste
60g Maple Leaf Monterey Jack Original Cheese, grated
60g Grana Padano, grated
60g cheddar, grated
2 tbsp olive oil
2 cups baby spinach
½ cup spring onion, finely chopped plus additional for garnish
1 cup leeks, finely chopped
How do I make it?
Whisk eggs and cream together in a large mixing bowl and season with salt and pepper. Add cheeses and fold through.
Heat a 25 centimetre, non-stick oven proof pan over medium heat. Add olive oil. Add leeks and cook, stirring until softened. Add spring onion and spinach and cook until spinach has wilted. Reduce heat to low.
Pour egg and cheese mixture over and cook without stirring until it is set on the bottom, approximately 5 minutes. Transfer pan to oven and cook until cooked through. Remove from oven and top with extra spring onions to serve.