Frittata With Kasha, Leeks and Spinach

Instructions

1. Preheat the oven to 375 degrees F.
2. Cook the kasha in a small saucepan according to package instructions. Set aside.
3. Heat the olive oil in a large ovenproof skillet over medium heat. Add the leeks and cook until soft, about 5 minutes.
4. Add the spinach to the skillet and cook until wilted, about 2 minutes.
5. In a large bowl, whisk together the eggs, milk, and Parmesan cheese. Season with salt and pepper.
6. Stir the cooked kasha into the egg mixture.
7. Pour the egg mixture over the vegetables in the skillet. Cook on the stovetop until the edges begin to set, about 5 minutes.
8. Transfer the skillet to the oven and bake until the frittata is set and the top is golden brown, about 15 minutes.
9. Let cool slightly before slicing and serving.

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