Spinach and Goat Cheese Frittata

• 3 tablespoons extra-virgin olive oil
• 6 thin slices of pancetta (3 ounces)
• 1 small leek, halved lengthwise and cut crosswise into 1/2-inch pieces
• 1 cup baby spinach
• 8 large eggs, beaten
• Salt and freshly ground pepper
• 3 ounces fresh goat cheese, crumbled (1/2 cup)

1. Preheat the oven to 400.
2. Heat the olive oil in an ovenproof 12-inch nonstick skillet.
3. Add the pancetta and cook over moderately high heat until crisp and brown, about 3 minutes.
4. Transfer the pancetta to a plate and let cool, then crumble it.
5. Add the leek to the skillet and cook over moderately low heat, stirring, until softened and lightly browned, about 2 minutes.
6. Add the spinach and cook until wilted, about 1 minute.
7. Using a slotted spoon, transfer the leek and spinach to the plate with the pancetta.
8. Season the eggs with salt and pepper, add them to the skillet and cook for 1 minute.
9. Scatter the reserved pancetta, leek and spinach and the crumbled goat cheese over the eggs and bake for about 4 minutes, until the spinach and goat cheese frittata is set.
10. Slide the spinach and goat cheese frittata onto a cutting board, cut it into wedges and serve at once.

extravirgin olive oil, thin slices, baby spinach, eggs, salt, goat cheese

Taken from www.foodandwine.com/recipes/spinach-and-goat-cheese-frittata (may not work)