Spring Onion & Goat Cheese Frittata

A bright, spring-ready frittata packed with tender leeks and scallions and creamy goat cheese. Light, fluffy, and full of fresh flavour, it’s perfect for brunch, lunch, or an easy weeknight meal.

1. Preheat the oven to 350°F (175°C). In a saucepan, boil the potatoes until fork-tender. Drain, and when they are cool enough to handle, thinly slice the potatoes.
2. Whisk together the eggs, crème fraîche, seasoning, and salt.
3. In a cast-iron or nonstick ovenproof skillet, heat the oil over medium heat. Add the leek
and onion and sauté until soft and translucent, 4 to 5 minutes. Add the potatoes and cook for a few minutes. Season with salt and pepper. Stir in the spinach and cook until just wilted. Lower the heat to medium-low and pour in the egg mixture. Cook for a few minutes, pushing the eggs toward the center of the skillet as they cook. As you work, be careful not to break apart the potatoes. Once the eggs have set on the bottom, dot the top of the frittata with goat cheese. Place the skillet in the oven and cook just until the frittata has set, 12 to 15 minutes.
4. Remove the frittata from the oven and cool slightly