Vegetable Frittata with leeks

Ingredients

6 large eggs
1/3 cup grated parmesan cheese, more to taste
1 teaspoon salt
freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 leek, white and light green parts sliced thin, washed well (½ cup)
1/2 cup roughly chopped fresh spinach
1/2 cup diced cooked potatoes
1 ounce goat cheese, crumbled
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill

The Build

1. Preheat the oven to 375˚F.
2. In a medium bowl, beat eggs to combine. Whisk in salt, pepper, and grated parmesan.
3. Melt the butter in the Little Farmhouse Skillet over medium heat, swirling the pan to coat.
4. Add leeks and sauté until tender, about 2 minutes. Add spinach and cook until wilted, about 1 minute longer. Scatter potatoes into the pan and pour egg mixture over the top. Sprinkle with crumbled goat cheese and half of the herbs.
5. Cook over medium heat, stirring constantly with a rubber spatula, until eggs just start to set around the bottom and edges, about 3 minutes. Transfer to the preheated oven until frittata is puffed and just cooked through, about 10 minutes.
6. Remove from the oven and sprinkle with remaining herbs and more parmesan to taste. Serve hot or at room temperature.