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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. In a 10-inch ovenproof skillet, heat oil over medium heat; add leek and garlic and cook about 2 minutes or until tender, stirring frequently. Add spinach; cook and stir about 1 minute more or until spinach is wilted. Remove from heat. Stir in pepper strips, 1/2 cup Asiago, thyme, salt and pepper. Add eggs, stirring to mix well.
Bake for 13 to 15 minutes or until a knife inserted near the center comes out clean. Loosen edge and bottom of the frittata, if necessary, with a knife or spatula. Transfer to a serving plate. Sprinkle the remaining 1/4 cup Asiago over the top of the frittata. Cut into wedges.