Saturday Snow + New Potato and Leek Frittata with Spicy Greens and Feta

My eyes drank in the sunrise, waking slowly on this snowy Saturday morning.

It was so beautiful at dawn.

Freezing cold and spectacular the colors glowed, making my heart quiver as I absorbed in all this beauty. I made some strong coffee and began assembling breakfast. A big, delicious frittata.

**I want to share with you that on my birthday this year I discovered a new salt. Hickory smoked. From the incomparable Savory Spice Shop out of Denver. Doesn’t that sound good??

Savory Spice Shop’s incredible Hickory Smoked Sea Salt.

You simply must try it. Sauteeing the potatoes and leeks, I ground plenty of five peppercorn blend and shook smoked salt generously over the top. Immediately a heady wave of hickory fragrance rose from the pan.


I had baby kale, mizuna, arugula and radicchio mix on hand, which sounded perfect in a frittata – spicy and green and slightly bitter. Plus feta – one of my favorite cheeses to match with potatoes.


And a couple of whisked local eggs.


Flipping a frittata is always an adventure – don’t worry, just piece it back together!


And exciting to me – I’m incorporating video for the first time in Pachamama’s blog – so you can hear that sizzle:

Ready to enjoy …

New Potato and Leek Frittata, with Spicy Greens and Feta

Serves two, (or one – if you’re really hungry! 🙂 )

  • 2 medium potatoes, diced
  • 1/4 cup sliced leeks or scallions
  • 1 1/2  packed cups (or a couple of handfuls) mixed spicy greens such as kale, arugula, mizuna, radicchio
  • 1 1/2 tbsp. butter or olive oil
  • salt and freshly ground pepper to taste
  • 2 eggs
  • 1/4 c. feta cheese or to taste

Heat butter or oil in eight to ten inch skillet, swirl to coat. When it is sizzling, add potatoes and saute, turning every five minutes or so, over medium heat. Salt and pepper the potatoes,  add the leeks or scallions, and continue to saute until potatoes are nearly tender, and evenly browned. Whisk eggs in a small bowl and have ready. Add greens and all but a tablespoon or so of the feta to the potatoes in the skillet, folding in thoroughly. Adjust heat to low. Pour in eggs, tilt pan to distribute evenly. Let cook until you can see the edges of the frittata solidify.

Next, plant feet firmly and get ready to twist and shout as you slide spatula beneath the frittata and boldly believe you can flip it. 🙂 Actually, I usually end up going for half at one time, then the other half, and letting the yet raw eggs slide in and bind the halves together. You can too!

Sprinkle the remaining feta a-top,


cut into portions and plate. Absolutely delicious.


Keep warm this winter, and have a glorious day!

3 Comments Add yours

  1. sharongr104 says:

    YUM!! Thank You! ❤

    1. Thank you Sharon! Yes, it’s YUM for sure!

  2. Reblogged this on One Heart World ~ with Margaret Gilfoyle and commented:

    I wanted to share this lovely frittata with you all on One Heart World’s blog feed. ❤ Blessings and Bon Appetit!

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