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Jewish World Review Intensely Italian vegetable frittata is a seriously simple standby By Diane Rossen Worthington JewishWorldReview.com | The classic Italian frittata is a flat, open-faced omelet cooked over low heat until firm on the bottom and then finished in the oven. This version, which has potatoes, leeks and spinach tucked inside, can be decorated with sun-dried tomatoes, dollops of sour cream and shredded basil. You can be as inventive as you wish. Think seasonal and consider green and yellow squash, asparagus, mushrooms and tiny golden tomatoes to change up this recipe. Frittatas can be served for brunch, lunch or supper. You can even cut them into small pieces and offered them warm as bite-size appetizers. This vegetable frittata is easy to prepare, intensely flavored and made with the freshest ingredients. You can even make it a few hours ahead and serve it warm or at room temperature. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. Serve this dish with a favorite coffee cake or assorted muffins. Offer flutes of sparkling wine with a hint of peach nectar to celebrate the day. Help is on the way Pick up a colorful variety of sliced fruit. Strawberries, oranges, raspberries and blueberries are a good combination. Toss into a glass bowl and add a touch of sugar and orange liquor to the fruit, stirring carefully to keep the fruit intact. Sprinkle with a tablespoon or two of chopped mint leaves and gently remix. Garnish with fresh mint sprigs for added color. POTATO, LEEK AND SPINACH FRITTATA Serves: 6 2 tablespoons olive oil 1 pound red or white waxy potatoes, peeled and diced into 1/2-inch pieces 1 medium leek, light green and white part only, finely chopped 1 small bunch baby spinach leaves 1 1/2 teaspoons finely chopped fresh thyme leaves Salt and freshly ground black pepper 12 eggs 2 tablespoons finely chopped parsley 1 1/2 cups shredded sharp cheddar cheese, divided 6 sun-dried tomatoes, packed in oil, drained and sliced in half lengthwise 1. Preheat oven to 350 F. 2. Heat the oil in 10-inch nonstick skillet with ovenproof handle (or cover a wooden handle with foil) over medium heat. Add the leeks and potatoes and saute for about 20 minutes, stirring frequently, or until the leeks are golden brown and the potatoes are tender inside and crisp on the surface. Add the spinach leaves, cover cook for about 3 minutes or until the spinach wilts. Season with the thyme, 1/4 teaspoon salt and a pinch of pepper. 3. Combine the eggs, salt and pepper, and parsley in a medium mixing bowl, and whisk until well blended. Stir in 1 1/4 cups shredded cheese. 4. Flatten the potato mixture in the skillet and pour over the egg mixture. Cook over medium-low heat, stirring occasionally, until bottom of mixture is lightly set and cooked, about 7 minutes. Arrange sliced sun-dried tomatoes around outside of pan in a circular pattern. Sprinkle with remaining cheese. 5. Transfer skillet to oven and bake until frittata is puffed and brown, about 10-15 minutes. Remove from oven and let cool. Slide onto a metal pizza pan or other round, unbreakable serving platter, and let come to room temperature. Slice into pieces and then wrap in foil, keeping the round shape intact. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.