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  • Liz Hoobchaak

Spinach and Leek Frittata

Updated: Nov 6, 2022

This frittata is a great gluten and grain free alternative to a traditional quiche. It is a great weekend brunch dish that is equally as good right out of the oven as well as cold the next day. This recipe can easily be doubled to make enough to have for lunches throughout the week.


1 leek, finely chopped

4 cloves of garlic, finely chopped

1 Serrano pepper, deseeded and finely chopped

1 box of spinach

2 tbsp olive oil

5 large eggs

3/4 cup of milk of choice (I used cashew milk)

1 tsp course ground mustard

1 tbsp fresh oregano, chopped

1 tbsp fresh thyme, chopped

1 tsp salt

1/2 tsp paprika

1/4 tsp nutmeg

pepper to taste

1/2 cup shredded cheddar cheese


1. Preheat your oven to 375ºF and place a 9 inch round glass pie pan on a baking tray for ease of transfer (and to catch any spills!)

2. Heat olive oil in a ceramic pan on the stove on medium. Sauté the leeks and Serrano pepper for 5 minutes.

3. Add garlic and sauté for 1 min stirring frequently to prevent burning.

4. Add spinach, salt and pepper and sauté until spinach is fully wilted. When done, transfer to the pie pan.

5. While spinach is cooking, prepare the egg mixture by whisking eggs, milk, mustard and herbs in a bowl. You can add a touch more salt and pepper to taste.

6. Pour egg mixture over spinach mixture in the pan. Top with shredded cheese and bake for 30 minutes or until cheese is start starting to brown on top.

7. Enjoy!

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