Someone recently asked me if I plan out all my meals before going to the farmers market and the answer is yes and no. There are weeks where I have dishes in mind, but more often than not, I let the seasonal ingredients decide for me. This spinach + leek frittata was inspired by the latter. I was trying to figure out how to incorporate a handful of ingredients from my recent market hauls into one dish. A frittata was the perfect avenue. It’s versatile and uses up produce in the fridge that you may not have other plans for. Feel free to substitute other veggies/herbs you have or prefer instead.

Ingredients:

• 1 bunch of spinach, from Kirsop Farm.

• 2 small leeks, from Kirsop Farm. Light green and white parts only, halved and sliced (not pictured because it was a last-minute add-on!).

• 3 small shallots, from River Run Farm. Thinly sliced.

• 8 large eggs, from Skagit River Ranch.

• About 1/4 cup of basil leaves, from Spring Rain Farm. I left the basil leaves whole since they were small, feel free to chop if yours are large or if you don’t like whole leaves.

• 1 cup of cheddar, from Beecher’s Handmade Cheese. Shredded.

• 1/3 cup of heavy cream.

• 1/2 cup of parmigiano-reggiano. Shredded or grated.

• Salt and pepper to taste.

Instructions:

• Preheat the oven to 325°F, and set an oven rack in the middle position.

• In a large bowl, whisk together the eggs, heavy cream, pepper, and salt. Set aside.

• Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the shallots and leeks, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add half of the spinach and cook until wilted down, about 1 minute. Add the remaining spinach and season with salt and continue cooking until all of the spinach is wilted, 1 minute more.

• Add the cooked spinach mixture, cheddar, parmigiano reggiano, and basil to the egg mixture and stir to combine. Pour the mixture back into the pan, then place it in the oven and bake until set, about 21 minutes.

• Use a spatula to loosen the edges and slide the frittata onto a serving platter. Slice and serve. We like ours with a little bit of hot sauce. We used the Habenero Hot Sauce from Yellowbird.