If you're looking for a quick, healthy, and delicious meal, look no further than this Leek Frittata! With its savory flavor and simple ingredients, it’s the perfect dish for a light dinner, brunch, or even a filling breakfast. The soft, sweet leeks pair beautifully with the rich Parmesan and eggs, creating a satisfying frittata that’s both nutritious and full of flavor. Plus, it’s incredibly easy to make—perfect for busy weeknights!
Why Everyone Will Love This Recipe
- Quick and easy: Ready in under 30 minutes, this frittata is perfect for a last-minute meal.
- Light yet satisfying: Packed with the fresh taste of leeks and the richness of eggs and Parmesan, it’s both filling and light.
- Versatile: This frittata is great on its own or served alongside a simple salad or roasted vegetables.
- Healthy: With just a few wholesome ingredients like eggs, leeks, and Parmesan, this dish is low on calories but high on taste.
What Is a Leek Frittata?
A frittata is an Italian-style omelette, but instead of being folded over, it’s cooked slowly to create a thicker, more hearty dish. In this Leek Frittata, the leeks are sautéed until soft and sweet, then combined with eggs and Parmesan to form a rich, flavorful egg dish. The beauty of a frittata is that you can customize it with whatever vegetables, cheese, or herbs you have on hand, but leeks add a mild, slightly sweet flavor that perfectly complements the eggs and cheese. It’s a comforting, versatile dish that’s ideal for a light meal.
Cooking Tips for the Best Leek Frittata
- Cook the leeks gently: To get the perfect texture, cook the leeks over medium-low heat. This will bring out their natural sweetness without browning them.
- Use a non-stick pan: This will make flipping the frittata much easier and ensure it doesn’t stick to the pan.
- Add herbs for extra flavor: Fresh herbs like thyme or parsley can elevate the frittata’s flavor. Add them to the egg mixture before cooking.
- Don’t overcook: Frittatas are best when they’re still slightly soft in the middle. If you cook it too long, it can become dry.
Frequently Asked Questions
Can I add other vegetables to the frittata?
Absolutely! You can add spinach, tomatoes, mushrooms, or any other vegetables you like. Just make sure to cook any extra vegetables first to remove excess moisture.
Can I use a different cheese?
Yes! You can swap out Parmesan for any cheese you prefer, such as mozzarella, cheddar, or feta. Each will give the frittata a different flavor.
Can I make this ahead of time?
Yes, you can! This frittata keeps well in the fridge for up to 3 days. Simply reheat it in the microwave or on the stove before serving.
Can I make this frittata in the oven?
Yes, if you prefer to cook your frittata in the oven, preheat it to 375°F (190°C). After mixing the ingredients, pour the egg mixture into an oven-safe pan and bake for 15–20 minutes until set.
Is this recipe gluten-free?
Yes! This leek frittata is naturally gluten-free, as it’s made without flour or bread.
How to Store
Let the frittata cool completely before storing it in an airtight container. Refrigerate for up to 3 days. It’s best served fresh, but leftovers are still delicious!
How to Freeze
Frittatas freeze well! Let it cool completely, then wrap it tightly in plastic wrap or foil and freeze for up to 2 months. To reheat, thaw it overnight in the fridge and warm it up in a skillet or microwave.
Ingredients
How to Make Leek Frittata
Slice the leeks thinly. Heat some olive oil in a pan over medium heat, then add the leeks. Season with salt and pepper, and cook for about 15 minutes, or until soft. Remove from the heat and let them cool.
Slice the leeks thinly. Heat some olive oil in a pan over medium heat, then add the leeks. Season with salt and pepper, and cook for about 15 minutes, or until soft. Remove from the heat and let them cool.
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In a bowl, whisk together the eggs, Parmesan, salt, and pepper until well combined.
In a bowl, whisk together the eggs, Parmesan, salt, and pepper until well combined.
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Add the cooked leeks to the egg mixture and stir to combine.
Add the cooked leeks to the egg mixture and stir to combine.
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Heat a bit of olive oil in the pan over medium heat. Pour in the leek-egg mixture and cook, covered, over low heat for about 8 minutes, or until the edges begin to set.
Heat a bit of olive oil in the pan over medium heat. Pour in the leek-egg mixture and cook, covered, over low heat for about 8 minutes, or until the edges begin to set.
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Once the edges are set, carefully place a plate over the pan and flip the frittata onto the plate. Slide it back into the pan to cook the other side for about 4 minutes.
Once the edges are set, carefully place a plate over the pan and flip the frittata onto the plate. Slide it back into the pan to cook the other side for about 4 minutes.
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Transfer the frittata to a serving dish, slice, and enjoy!
Transfer the frittata to a serving dish, slice, and enjoy!
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