Leek and Feta Frittata
A soft, custardy Italian-style frittata loaded with sweet, melt-in-the-mouth leeks and tangy feta cheese. Perfect for a light brunch, quick lunch, or a no-fuss dinner — this one-pan dish goes from stovetop to oven and is ready in under 30 minutes.
For 4 servings
- prep · ~3 min
Preheat the oven and whisk the eggs.
1.Preheat your oven to 375°F (190°C) with a rack in the middle.2.In a medium mixing bowl, crack all 6 eggs.3.Add the salt, black pepper, and chopped fresh dill.4.Whisk well until frothy and evenly combined.TIPA generous whisk at this stage incorporates air and delivers a fluffier, lighter frittata. - saute · ~11 min
Sauté the leeks until soft and sweet.
1.Heat olive oil in a 10-inch oven-safe skillet over medium heat.2.Add the sliced leeks and cook, stirring occasionally, until completely soft and just starting to turn golden (8-10 minutes).3.Add the minced garlic and sauté for 1 more minute until fragrant.TIPMedium heat is key — high heat burns the leeks and makes them bitter instead of mellow-sweet. - mix · ~1 min
Combine the eggs, leeks, and feta in the skillet.
1.Spread the sautéed leeks evenly across the surface of the skillet.2.Pour the whisked egg mixture gently over the leeks.3.Scatter the crumbled feta cheese evenly on top, pressing some pieces just below the surface. - simmer · ~4 min
Cook on the stovetop until the edges are set.
Keep the skillet on medium-low heat and cook without stirring for 3-4 minutes. You will see the edges begin to set and pull away from the sides while the center remains liquid.
TIPRun a silicone spatula around the edge once to let uncooked egg flow underneath. - bake · ~10 min
Bake until puffed and just set in the center.
Transfer the skillet to the preheated oven. Bake for 8-10 minutes, or until the frittata is puffed, golden at the edges, and the center barely jiggles when shaken.
TIPA slight jiggle in the middle is perfect — the residual heat will finish the cooking out of the oven. Overbaking makes it rubbery. - rest · ~5 min
Rest the frittata before slicing.
Remove the skillet from the oven and let the frittata rest for 5 minutes. It will settle and firm up, making it easy to slice.
- garnish · ~1 min
Garnish with fresh dill and serve.
Scatter the remaining chopped dill over the top. Slice into 4 wedges directly in the skillet and serve warm or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash leeks thoroughly by slicing them lengthwise and rinsing under cold water to remove grit.
- 2Cook leeks slowly over medium heat until they are fully tender and just golden for maximum sweetness.
- 3Use a 10-inch oven-safe skillet and avoid overfilling — this ensures the frittata cooks evenly.
- 4Whisk the eggs vigorously until frothy to incorporate air for a lighter, fluffier texture.
- 5Do not overbake; remove when the center barely jiggles to keep the frittata custardy.
- 6Let the frittata rest for 5 minutes after baking so it firms up for clean slices.
- 7Leftover frittata keeps well in the fridge for up to 3 days; reheat gently in a low oven.
Adapt it for your goals.
Herb swap
Replace fresh dill with 2 tablespoons of chopped fresh chives, parsley, or tarragon for a different herbal accent.
add greensAdd greens
Stir 2 handfuls of baby spinach into the leeks just before adding the eggs — it wilts down and adds color and nutrients.
meat lover'sMeat lover's
Cook 100g of diced pancetta or bacon before the leeks, then proceed as directed, for a smoky, savory addition.
dairy freeDairy-free
Replace feta with a dairy-free feta or omit it and add 2 tablespoons of nutritional yeast mixed into the eggs for a cheesy flavor.
Why this is on our healthy list.
Rich in Protein
With 6 large eggs, this frittata provides a solid dose of high-quality protein to keep you full and satisfied.
Good Source of Vitamin K
Leeks are rich in vitamin K, which supports bone health and proper blood clotting.
Contains Calcium from Feta
Feta cheese contributes calcium for strong bones and teeth, while adding a tangy flavor.
Low-Carb and Keto-Friendly
With no grains or added sugars, this frittata fits well into low-carb and ketogenic eating patterns.
Frequently asked questions
Yes, cook the leeks in any skillet, then transfer them to a greased 10-inch pie dish or oven-safe baking dish before pouring in the eggs and continuing with the oven step.
