Leek Frittata is a simple and nourishing dish you can prepare in less than thirty minutes! Sweet, sauteed leeks combine with the eggs' fluffiness and the cheese's creaminess—all cooked to perfection! It's absolutely delicious!
Leeks are the less-known cousin of onions. While both vegetables get sweeter as they soften, leeks have a more delicate flavor than onions.
Hence, it's an excellent base for dishes when you want a hint of 'sweetness' --- letting the main ingredient shine.
That's what you'll get in every bite of this frittata with leeks --- creamy goodness of eggs in every bite!
If you enjoy simple, nutritious egg dishes like my scrambled eggs with tomatoes, this frittata with leeks will be a winner. It's just as easy but feels a little more elegant --- great for brunch or anytime you're up for a light meal!
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Why This Recipe is a Keeper!
- Easy to adjust. Do you want more protein? Add another egg? You want more vegetable? Add more leeks. It's a forgiving recipe that allows you to play around with your preference when preparing it.
- You can serve it any time of the day. Breakfast, brunch, lunch, snack, or dinner. Any time of the day that you need a quick and substantial dish to fill you up, this leek frittata is a winner.
Ingredients
(See the recipe card below for measurements.)
- Olive oil – extra virgin olive oil, if possible, to saute the chopped leeks.
- Leek - use only the white and light green parts, and chop them into thin half rounds.
- Eggs – medium-sized and beaten.
- Cheese – I typically use grated Parmigiano for making frittata, but you can also use parmesan if that's what you have around.
- Crème fraiche – for that extra fluffiness in this frittata with leeks recipe.
- Herb and seasoning – dried parsley, salt, and ground black pepper
How to make frittata with leeks
Start by heating the olive oil in a skillet over medium-high heat.
Once it's ready, add the chopped leeks and season with salt.
Cook until they soften --- about ten minutes (lower the heat, if necessary).
While the leeks are cooking, preheat your oven to 200°C (375°F).
While cooking, combine the eggs, crème fraiche, parsley, salt, ground black pepper, and about half of the grated cheese in a bowl.
Mix everything, then pour the egg mixture into the pan with the leeks.
Sprinkle the remaining cheese on top.
Place your skillet in the oven for eight to ten minutes, then remove it. The center of your leek frittata should still be soft.
Let rest for about five minutes.
Sprinkle more grated cheese on top, or more parsley, if desired --- then serve!
Helpful tips
- Make sure you season the eggs when you beat them and the leeks while sauteing; it's better to do it this way than after the eggs have already been poured into the pan.
- Do not rush the cooking of the leeks, and remember to lower the heat to avoid burning them.
- If you don't have an oven, it's absolutely fine to cook your leek frittata on the stovetop. Similarly, take it out of the heat while the middle is still soft.
Serving Suggestions
You can eat it on its own, wrap it in a sandwich, or make a couple of sandwiches with it.
These homemade bread recipes pair excellently with leek frittata on its own or as a sandwich!
So go ahead and gather all your ingredients --- give this frittata with leeks recipe a try!
WANT MORE? GET SOME IDEAS FROM THIS LIST OF EASY BRUNCH RECIPES!
📖 Recipe
Leek Frittata Recipe
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Mixing bowls
- Cast iron skillet (8-inch)
Ingredients
- 3 medium eggs
- 1 medium leek, chopped and rinsed
- 1 & 1/2 tablespoons olive oil
- 1/4 teaspoon dried parsley, heaping
- 4 tablespoons creme fraiche
- 1/2 cup Parmigiano Reggiano, grated
- salt and pepper, to season
Instructions
- Place a skillet over medium-high heat, then pour and heat the olive oil.
- Add the chopped leeks, and saute until they turn soft --- season with salt during sauteing.
- While the leeks are cooking, preheat your oven to 200°C (375°F).
- Combine the eggs, crème fraiche, parsley, salt, ground black pepper, and half of the grated cheese in a bowl.
- Mix everything, then pour the egg mixture into the pan with the leeks.
- Sprinkle the remaining cheese on top.
- Place your skillet in the oven for eight to ten minutes. (Note: When you take it out of the oven, make sure the center of the leek frittata is still soft.)
- Let rest for about five minutes.
- Sprinkle more parsley or grated cheese, if desired --- then serve your leek frittata and enjoy!
Notes
- Cook's Tip: Remember to season the eggs when you beat them and the leeks while sauteing. Do not wait for everything to be in the pan before doing your seasoning.
- Refer to the post for more tips and suggestions.
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