Summer Squash, Spinach, and Leek Frittata

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Preparation info

  • Yield:

    4

    Portions
    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
4 oz<

Method

Procedure

  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