Leek & Potato Frittata with Fresh Herbs
Soft sautéed leeks and tender potatoes are folded into fluffy eggs with fresh herbs and olive oil. This frittata is comforting yet light—great for breakfast, brunch, or a simple dinner with salad.
Time
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients
2 tbsp olive oil
2 medium leeks, white and light green parts only, thinly sliced
1 medium potato, peeled and thinly sliced
8 large eggs
¼ cup milk or cream (optional, for extra softness)
½ tsp salt (or to taste)
¼ tsp black pepper
½ tsp dried thyme or oregano
¼ cup fresh herbs, chopped (parsley, dill, chives, or basil)
¼ cup grated parmesan or crumbled feta (optional)
Instructions
1. Prepare the leeks
Slice leeks and rinse thoroughly to remove grit. Drain well.
2. Cook potatoes
Heat olive oil in an oven-safe skillet over medium heat.
Add potatoes, season lightly with salt, and cook 5–6 minutes until just tender.
3. Add leeks
Add leeks to the pan and cook gently for 6–8 minutes until soft and sweet, not browned.
4. Mix eggs
In a bowl, whisk eggs with milk (if using), salt, pepper, dried herbs, and fresh herbs.
5. Assemble
Spread vegetables evenly in the pan. Pour egg mixture over the top.
Sprinkle with cheese if using.
6. Cook
Cook on stovetop for 2–3 minutes until edges set.
Transfer to a 180°C (350°F) oven and bake 12–15 minutes until just set in the center.
7. Rest & serve
Let rest 5 minutes before slicing.
Tips
Cook leeks slowly for sweetness.
Don’t overbake—frittata should be just set and tender.
Serve warm or at room temperature.
Variations (Non-Spicy)
Add spinach or peas for extra greens
Use goat cheese or ricotta for creaminess
Finish with a lemon zest sprinkle for brightness
Nutrition information
Calories: ~260
Fats:10g
Carbohydrates:15g
Protein: ~14 g
Carbs: ~15 g
Healthy fats from olive oil 🫒