Leek and Gruyère Frittata

Name: Leek and Gruyère Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: french
Ingredients: 8 pcs egg (large); 2 pcs leek (medium, white and light green parts only, thinly sliced into half-moons); 100 g gruyere cheese (grated); 2 tbsp butter; 3 tbsp milk; 0.5 tsp salt; 1 pinch black pepper (freshly ground); 1 pinch nutmeg (freshly grated); 1 tbsp chives (fresh, finely chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A golden, fluffy frittata packed with sweet, caramelized leeks and nutty melted Gruyère cheese. This elegant yet simple dish comes together in one skillet and works beautifully for brunch, lunch, or a light dinner with a simple side salad.

PREP

10m

COOK

20m

SERVES

1 SLICE

175 cal

SERVINGS

INGREDIENTS

For 8 servings

8 pcsegg · large2 pcsleek · medium, white and light green parts only, thinly sliced into half-moons100 ggruyere cheese · grated2 tbspbutter3 tbspmilk½ tspsalt1 pinchblack pepper · freshly ground1 pinchnutmeg · freshly grated1 tbspchives · fresh, finely chopped, for garnish

NUTRITION · PER SERVING

175

CALORIES · 1 SLICE

Protein11g · 25%

Carbs6g · 14%

Fat12g · 62%

Fiber1g

Sugar2g

Saturated fat6g

Cholesterol207mg

Sodium289mg

Potassium158mg

Phosphorus183mg

How we calculate →

METHOD · 7 STEPS

prep
Preheat the oven and prepare the skillet.
Position an oven rack in the upper third of the oven and preheat to 350°F (175°C).
mix · ~2 min
Whisk the egg mixture.
1.In a large mixing bowl, crack the 8 eggs.
2.Add milk, salt, black pepper, and nutmeg.
3.Whisk vigorously until well combined and slightly frothy, about 1 minute.
4.Stir in half of the grated Gruyère cheese.
TIPWhisking until frothy incorporates air for a lighter, fluffier frittata.
saute · ~8 min
Sauté the leeks until soft and golden.
1.Melt butter in a 10-inch oven-safe skillet over medium heat.
2.Add the sliced leeks and a pinch of salt.
3.Cook, stirring occasionally, until softened and lightly golden at the edges, about 6 to 8 minutes.
4.Spread the leeks evenly across the bottom of the skillet.
TIPDon't rush the leeks — gentle cooking brings out their natural sweetness without burning.
assemble · ~2 min
Pour the egg mixture over the leeks.
1.With the skillet still over medium-low heat, pour the egg mixture evenly over the sautéed leeks.
2.Let it cook undisturbed until the edges just begin to set, about 2 minutes.
3.Sprinkle the remaining Gruyère cheese over the top.
TIPStarting on the stovetop gives the bottom and edges a head start before the oven finishes the top.
bake · ~12 min
Bake until puffed and golden.
Transfer the skillet to the preheated oven. Bake for 10 to 12 minutes, or until the frittata is puffed in the center, set, and lightly golden on top. The center should spring back when gently pressed.
TIPWatch carefully in the last 2 minutes — you want it just set, not overbaked and rubbery.
rest · ~5 min
Rest briefly before slicing.
Remove from the oven and let the frittata rest in the skillet for 5 minutes. It will settle slightly and be easier to slice.
serve
Garnish with chives and serve.
Slide the frittata onto a cutting board or serve directly from the skillet. Sprinkle with fresh chopped chives. Slice into 8 wedges and serve warm or at room temperature.
TIPA frittata is delicious warm or at room temperature, making it perfect for entertaining.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice leeks into thin half-moons and rinse well in a colander to remove any hidden grit.
2
Use a 10-inch oven-safe skillet (preferably cast iron or stainless steel) for even cooking.
3
Whisk the eggs until slightly frothy to incorporate air for a lighter, fluffier texture.
4
Cook the leeks over medium heat, stirring occasionally, until they are softened and lightly golden at the edges.
5
Let the frittata rest for 5 minutes after baking so it sets completely and slices cleanly.
6
For best results, serve warm or at room temperature — the flavor of the Gruyère shines at either temperature.

RECIPE VARIATIONS