Spinach Feta and Leek Frittata

Here is a memorable dish suitable to mark the uniqueness of a leap year.  I think it would be difficult to go wrong with this because there are so many variations possible.  How bad could eggs and cream baked with veggies, cheese and whatever fun stuff you have lying around the kitchen, be?  Truth be told, this frittata pictured below was made with oven fries leftover from a family reunion dinner the night before - especially good if they were sweet potato oven fries - try it; I swear you'll like it.
6 eggs
1/4 cup half and half
1/2 tsp salt
freshly ground black pepper
about 1/4 tsp freshly grated nutmeg

1 leek, trimmed, cleaned and sliced
2 cloves garlic, minced
2 Tbsp sundried tomatoes packed in oil, chopped
1 large Russet potato, cleaned (or leftover potatoes)
1 5-oz fresh bag baby spinach leaves

1/2 cup feta cheese, coarsley crumbled
1/2 cup cheddar cheese, diced 1/4-inch
1/4 tsp dried dill weed
Grated parmesan cheese, optional
8-10 grape tomatoes, sliced in half, optional

Pierce the potato with the tines of a fork all over. Cook in a microwave about7-8 minutes, turning at least once, until the plato is cooked through. Remove from the microwave with a towel, and wrap with towel. Set aside.  Otherwise just bring whatever leftover potatoes you have to room temperature.

Meanwhile, preheat oven to 375F. Whisk together the eggs and half and half. Season with salt, pepper and nutmeg.

Cube the potato into about 1/2-inch pieces. Sauté the leeks in a dash of olive oil and 1 Tbsp water in a medium-sized (10 inch) oven-going non-stick skillet. Cook until all the water is evaporated and the leeks soften but do not brown and burn, about 10 minutes. Add the garlic, sundried tomatoes and potato and cook another 3-5 minutes. Remove leek mixture to a bowl and set aside.

Add the spinach to the skillet cook down until the spinach all wilts down and releases all the water it will. Cook until most all of the water is evaporated, about another 5 minutes. Return the leek mixture to the skillet and food together gently. Scatter the cheeses about the skillet and pour in the eggs. Sprinkle on the dill. Heat frittata over medium heat just until the edges begin to cook through and solidify. Garnish with sliced tomatoes and parmesan cheese, if desired

Place skillet in oven an roast for about another 20 minutes until the frittata is cooked through to the center. It will puff up considerably, but will settle down as it cools.

Remove from the oven when cooked and allow to sit for about 10 minutes. Slide to a serving platter and slice.

Serves 4.