Easy Leek Frittata
A leek frittata is perfect for breakfast, brunch, or a quick dinner. The sweetness of sautéed leeks pairs beautifully with creamy eggs and salty feta. It’s simple to make, full of flavor, and naturally gluten-free—plus, it’s a great way to use up extra leeks!
Why you’ll love this
- Sweet, caramelized leeks – Cooking leeks slowly brings out their natural sweetness.
- Great for meal prep – It keeps well and can be eaten warm or cold.
- Quick and easy – Made in just one pan, with minimal prep.
- Customizable – Add cheese, herbs, or extra veggies for variety.
Serve it alongside Air Fryer Lamb Chops!
Ingredients
- Leeks – The star ingredient! Gently cooked until soft and sweet.
- Eggs – The base of the frittata, it makes it fluffy and rich.
- Cream – Adds a little extra creaminess.
- Cheese – Optional, but delicious. I add feta but goat cheese, parmesan or shredded Gruyère all work well too.
- Olive oil or butter – For cooking the leeks and preventing sticking.
- Herbs & seasoning – Salt, pepper, and fresh thyme or parsley for flavor.
How to make
- Prepare the leeks – Slice the leeks in half lengthwise, then into thin half-moons. Rinse well to remove any grit.
- Sauté until soft – Heat oil or butter in an oven-safe skillet and cook the leeks over medium heat until they’re soft and slightly golden.
- Whisk the eggs – In a bowl, whisk together the eggs, milk or cream, salt, pepper and parsley.
- Pour and cook – Pour the egg mixture over the sautéed leeks. Crumble over feta.
- Finish in the oven – Transfer the skillet to the oven and bake until the frittata is puffed and fully set in the center.
- Cool and serve – Let it cool slightly before slicing. Serve warm, room temperature, or cold.
Tips
✔ Low and slow for the leeks – Cooking leeks gently enhances their sweetness without burning. You don’t want to cook them too high or they’ll burn and become bitter.
✔ Don’t overcook – The frittata should be just set but still tender.
✔ Let it rest before slicing – This helps the texture firm up for cleaner cuts.
Variations
Leek and Bacon Frittata – Sauté some diced bacon with the leeks for extra flavor.
Leek and Veggie Frittata – Stir in spinach, roasted red peppers, or zucchini.
Storing & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in the oven at 300°F (150°C) or enjoy cold.
- Freeze slices for up to 2 months, then thaw and reheat.
Leek Frittata
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 large leeks, white and light green parts only
- 6 large eggs
- ¼ cup (60ml) heavy cream or milk
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh parsley, chopped (optional)
- ½ cup crumbled feta
Instructions
- Slice the leeks in half lengthwise, then into thin half-moons. Rinse well to remove any grit.
- Heat oil or butter in an oven-safe skillet and cook the leeks over medium heat until they’re soft and slightly golden.I
- In a bowl, whisk together the eggs, milk or cream, salt, pepper and parsley.
- Pour the egg mixture over the sautéed leeks. Crumble over feta.
- Transfer the skillet to the oven and bake until the frittata is puffed and fully set in the center.
- Let it cool slightly before slicing. Serve warm, room temperature, or cold.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 134Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 155mgSodium 314mgCarbohydrates 5gFiber 0gSugar 3gProtein 7g
