Leek and Gruyère Frittata
A simple yet elegant frittata featuring tender, sweet leeks and nutty Gruyère cheese, baked until golden and fluffy. Perfect for a high-protein breakfast, brunch, or a light dinner.
For 4 servings
Prepare the leek: Trim the dark green tops and root end from the leek. Slice the white and light green parts into thin rounds. Place the sliced leeks in a bowl of cold water and swish them around to remove any dirt or sand, then drain thoroughly.
Preheat oven and skillet: Preheat your oven to 400°F (200°C). Heat the olive oil in a 10-inch oven-safe, non-stick skillet over medium heat.
Sauté the leeks: Add the cleaned and drained leeks to the hot skillet. Sauté for 8-10 minutes, stirring occasionally, until they are very soft and lightly caramelized. Season lightly with a pinch of salt and pepper.
Prepare the egg mixture: While the leeks are cooking, whisk together the eggs, milk, grated Gruyère cheese, 1/2 tsp salt, and 1/4 tsp black pepper in a medium bowl until well combined and slightly frothy.
Combine and stovetop cook: Once the leeks are tender, spread them evenly across the bottom of the skillet. Pour the egg mixture over the leeks.
Set the base: Continue cooking on the stovetop over medium-low heat for 3-5 minutes, or until the edges of the frittata begin to set and pull away from the pan, and the bottom is lightly golden.
Bake to perfection: Transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the frittata is puffed, set in the center, and lightly golden brown on top. A knife inserted into the center should come out clean.
Rest and serve: Carefully remove the skillet from the oven. Let the frittata rest for 5 minutes before slicing into wedges. Garnish with fresh chives or parsley if desired, and serve warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Thoroughly clean leeks: Leeks can hide a lot of grit. Always slice them first, then rinse them well in a bowl of cold water to ensure all dirt is removed before cooking.
- 2Use an oven-safe, non-stick skillet: This ensures the frittata cooks evenly on the stovetop and in the oven, and releases easily without sticking.
- 3Don't overcook: A perfectly cooked frittata is just set in the center and still moist. Overcooking can lead to a rubbery texture. Watch for a slight puff and golden top.
- 4Rest before slicing: Allowing the frittata to rest for a few minutes after baking helps it set further and prevents it from falling apart when sliced.
Adapt it for your goals.
Vegetable Additions
Add other vegetables like sautéed mushrooms, spinach (wilted and squeezed dry), or roasted red peppers along with the leeks for extra flavor and nutrients.
Cheese SwapCheese Swap
Experiment with different cheeses such as sharp cheddar, creamy goat cheese, or a blend of Parmesan and mozzarella for varied flavor profiles.
Protein BoostProtein Boost
Incorporate cooked and crumbled bacon, diced ham, or smoked salmon for a heartier meal, adding them to the leeks before pouring in the egg mixture.
Why this is on our healthy list.
High in Protein
Eggs are an excellent source of high-quality protein, essential for muscle repair, growth, and overall satiety, making this a filling meal.
Rich in Vitamins and Minerals
Leeks provide vitamins K and A, and eggs contribute vitamins D, B12, and selenium, supporting bone health, vision, and energy metabolism.
Supports Gut Health
Leeks contain prebiotics like inulin, which can promote the growth of beneficial gut bacteria, contributing to a healthy digestive system.
Frequently asked questions
Yes, you can cook the frittata completely, let it cool, and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
