Ingredients

• 1  leek, thinly sliced
• 2  cloves garlic, minced
• 2  tablespoons olive oil or cooking oil
• 4  cups torn fresh spinach
• 1  yellow or red sweet pepper, roasted* and cut into thin strips
• 3/4  cup shredded Asiago cheese (3 ounces)
• 1-1/2  teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
• 1/4  teaspoon salt
• 6  slightly beaten eggs
• 1/8  teaspoon ground black pepper

Directions

1. 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 limp. Remove from heat. Stir in pepper strips, 1/2 cup of the Asiago cheese, the thyme, salt, and black pepper. Add eggs, stirring to mix well.

2. Bake in a 350 degree F. oven 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 frittata to a serving plate. Sprinkle remaining Asiago cheese over the top of the frittata. Cut into wedges. Makes 12 appetizer servings.

*Note: To roast sweet pepper, quarter the pepper and remove the stem, seeds, and membranes. Place, cut sides down, on a foil-lined baking sheet. Bake in a 425 degree F. oven for 20 to 25 minutes or until skin is blistered and dark. Remove from baking sheet; immediately place in a clean paper bag. Close bag and let stand for 30 minutes to steam. Remove skin from peppers, using a knife to pull skin off in strips. Discard skin.