Summer Squash, Spinach, and Leek Frittata


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Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

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U.S. Metric Ingredients
4 oz 125 g Leeks, white part and a little of the green, trimmed and cleaned
10 oz 300 g Yellow summer squash or zucchini
1 oz 30 g Butter
8 oz 250 g Spinach leaves (no stems)
6 6 Eggs
to taste to taste Salt
to taste to taste Pepper
½ oz 15 g Butter



    1. Split the leeks in half lengthwise, and then slice them crosswise into thin slices.
    2. Trim and slice the squash.
    3. Heat the butter in a sauté pan over moderate heat.
    4. Add the leeks and sauté until wilted.
    5. Add the squash and sauté until just tender.
    6. 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.
    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 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.

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