Summer Squash Spinach and Leek Frittata

Yield: 4 portions U.S.




300 g

Leeks, white part and a little of the green, trimmed and cleaned Yellow summer squash or zucchini

1. 2.

Split the leeks lengthwise in half, and then slice crosswise into thin slices.

Trim and slice the squash.


Heat the butter in a sauté pan over moderate heat.

1 oz

30 g



Add the leeks and sauté until wilted.

8 oz

250 g

Spinach leaves (no stems)


Add the squash and sauté until just tender. Remove from the pan and cool.

7. Blanch the spinach in boiling water until wilted.

8. Drain and cool the spinach in cold water. Drain again and squeeze dry.

9. Chop the spinach coarsely and mix it with the squash.

to taste to taste oz

to taste to taste 15 g





10. Beat the eggs and add them to the vegetables.

11. Add salt and pepper to taste

12. Heat the butter over moderate heat in a well-seasoned or, preferably, a nonstick 10-in. (25-cm) sauté pan (see note).

13. Add the egg mixture. Immediately lower the heat to as low as possible. Cover loosely.

14. Cook slowly until the eggs are mostly set but creamy in the middle.

15. Place the pan under the broiler until the eggs are set.

16. Slide the frittata onto a plate.

17. Cut into 4 wedges. Serve immediately.

Per serving:

Calories, 230; Protein, 12 g; Fat, 17 g (65% cal.); Cholesterol, 340 mg; Carbohydrates, 9 g; Fiber, 3 g; Sodium, 220 mg.

Note: To make individual portions to order, cook one-fourth of the egg mixture in a 6-in. (15-cm) sauté pan.

Summer Squash, Spinach, and Leek Frittata

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