Leek and spinach frittata with creamy ricotta and pesto from Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes (page 29) by Carolina Gelen

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Notes about this recipe

  • Eat Your Books

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  • cheffreddie on June 08, 2025

    A nice baseline frittata recipe, ours came out perfectly. I used shallots in place of the leeks and used store bought pesto (Rana brand is best IMO) bc who out here is really making pesto from scratch just to put on some eggs??

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