Leek Frittata
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This simple leek frittata is a versatile, protein-packed meal perfect for brunch, a weeknight dinner, a picnic, or a packed lunch.
It’s so flavorful, inexpensive, and ready in less than 30 minutes.
It’s been a while since I shared my potato frittata and arugula frittata, and I almost forgot how satisfying, easy to make, and convenient they are!
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Today, I wanted to make a scrumptious frittata with leeks that is totally no-frills and uses eggs, leeks, and Parmesan, a very popular combination in Northern Italy, especially for frittatas and pies.
It’s one of my favorites because it’s savory, lightly sweet, high in protein, and packed with leeks. And this basic combination lets the lovely leeks just shine without adding other distracting flavors.
This simple Italian egg dish, similar to an omelet or a crustless quiche, is first cooked on the stovetop, then usually finished in the oven, though in traditional Italian cooking, a frittata is often flipped in the skillet to cook both sides.
In fact, I’ve never seen my mum cooking a frittata in the oven! 😂
But let’s stick to the oven method, which is pretty easy and works perfectly every single time, and let’s make a leek frittata in a few simple steps!
List of the ingredients
- Leeks
- Eggs
- Olive oil
- Parmesan cheese
- Salt & Pepper
How to make a leek frittata
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Slice your leeks, using only the white and light green parts (and make sure to wash them thoroughly, as they sometimes have dirt between the layers).
- Add leeks to a skillet with olive oil and cook until tender. For this recipe, I use a 10-inch cast-iron skillet, which is great for both the stovetop and the oven.
- Meanwhile, preheat the oven’s broiler, and whisk the eggs, parmesan, and seasoning in a bowl until well combined.
- Pour the egg mixture over the leeks and cook until the edges begin to set.
- Finish the leek frittata in the oven for another couple of minutes until puffed and set.
Serving suggestions
A leek frittata makes a terrific breakfast or a quick meal, served with crusty Italian bread and a green salad on the side. But it’s also great for meal prep or a picnic, and it makes a great packed lunch or a meatless sandwich filler, too! It’s so nourishing and versatile!
Leftovers & Storage Tips
Leftover frittata with leeks is still delicious and keeps well in the fridge in an airtight container for up to 3-4 days. To serve, reheat in a microwave for a few seconds or enjoy at room temperature.
More frittata recipes you’ll love
If you make this leek frittata, please let me know. Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
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Leek Frittata
Ingredients
- 1 tablespoon olive oil
- 12 oz (350 grams) leeks (cut into slices – about 4 cups)
- ¼ teaspoon fine salt
- a few cracks of black pepper
Egg mixture
- 6 eggs
- ⅓ cup grated parmesan cheese (or your fav grated hard cheese)
- ½ teaspoon salt
- a few cracks of black pepper
- 1 tablespoon Chopped fresh parsley of chives, optional
Instructions
- Trim roots and the dark green tops off each leek, remove one or two outer layers. Wash them to remove the dirt that might be hidden between layers, than drain, pat dry, and using a sharp knife, slice them into approximately half inch thick slices.
- Heat the olive oil in an oven-proof nonstick skillet over medium-high heat. I recommend a 10-inch cast-iron skillet. Add the leeks, seasoning, cook over medium-high heat, stirring frequently, until tender, about 10-12 minutes.
- Meanwhile, preheat the broiler of your oven, add the eggs, cheese, salt, pepper, and whisk until well combined. If you skip the parmesan or use another type of cheese, I recommend seasoning to taste.
- When the leeks are tender, using a fork spread them over the skillet evently, next pour the egg mixture, reduce the heat, and cook until the eggs at the edges begin to set around the edges. Since the leeks are quite moist, this will take about 10 minutes.
- Next, transfer the skillet to the oven for about 2-3 minutes or until firm jiggle.
- Let it cool for 5 minutes, then cut into wedges and serve.
