This Potato Leek Frittata recipe is an easy and quick meal that’s packed with delicious flavour! Perfect for breakfast or a light meal!
Breakfast is my favourite meal of the day and I love a good egg-based dish in the morning! I’ll take eggs anyway I can make them- fried, poached, soft- or hard-boiled, you name it!
Among my favourite ways to put these protein-backed lovelies to work is in quiches and frittatas! Why is that? Not only are they delicious and there are so many ways to change up ingredients and keep it interesting, but they are also great for make-ahead meals! They also make a good lunch or dinner dish too!
It’s no secret I have a love affair with with these egg-based delights. One quick search of my site and you will see that in the short time I have started this site, I already have a decent collection of quiches and frittatas! Oh and their little cousin, the mini egg cup! I love them and making them ahead of time helps me with my slow-starting ways (don’t ask me to do anything in the morning cause I don’t function for the first hour I am awake)!
What are leeks?
I am currently obsessed with eating leeks. We planted a whole bunch in our garden in the spring, and by late summer/early fall, they were ready to use up and in all our dishes! I’ve always spent a small fortune on leeks at the grocery store every year, so growing some ourselves has helped for sure. That hasn’t stopped me from buying them on shopping trips though since our supply has now dried up. Worth every penny.
If you are not familiar with leeks and haven’t given them a try before, I hope that you do! Leeks are in the allium family and a close cousin of the almighty onion. They have a similar flavour to onions except that they are a bit milder and have a slight sweetness to them when sauteed. They are high in nutrients and can be used in a variety of recipes to add flavour.
In most recipes, the white and light green parts of the leek are used up. Many people discard the darker green portions but they are great for flavouring homemade broths!
Leeks are known for containing a good amount of grit that often gets lodged between the layers so it is important to clean them well. Because I almost always chop my leeks to use up in recipes, I find it easier to chop my leeks first and then give them a good rinse in a colander to clean off the grit. Its way easier this way!
How to make Potato Leek Frittata
Like most frittatas, this one is easy to do and doesn’t take too long at all! It helps to prep your ingredients as it comes together quickly. To make this recipe, you will need:
- a tablespoon olive oil
- 1 medium potato, peeled and chopped into small cubes
- 1 leek, finely diced (white and light green part)
- 6 eggs
- 1/2 cup shredded mozzarella
- 2 tablespoons Parmesan cheese
- 1/4 teaspoon paprika
- salt and pepper
Preheat oven to 375F. In a bowl, add eggs, cheeses, paprika, salt and pepper. Whisk together.
Heat olive oil in an oven-safe skillet over medium heat. Add the potatoes and cook, stirring often for 4-5 minute. Add the leeks and continue to cook over medium heat until the potatoes are tender and the leeks have softened.
Pour the egg and cheese mixture over the potatoes and leeks. Let cook on medium heat until the edges begin to set (about 4-5 minutes). Place skillet in the oven and cook for approximately 7 minutes or until the frittata has set. Remove from the oven and let cool a few minutes before slicing and serving.
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Bacon & Leek Quiche
Cherry Tomato Frittata
Potato Leek Frittata
Ingredients
- 1 tablespoon olive oil
- 1 medium potato peeled and chopped into small cubes
- 1 leek finely diced (white and light green part)
- 6 large eggs
- 1/2 cup mozzarella shredded
- 2 tablespoons Parmesan cheese
- 1/4 teaspoon paprika
- salt and pepper
Instructions
- Preheat oven to 375F. In a bowl, add eggs, cheeses, paprika, salt and pepper. Whisk together.
- Heat olive oil in an oven-safe skillet over medium heat. Add the potatoes and cook, stirring often for 4-5 minute. Add the leeks and continue to cook over medium heat until the potatoes are tender and the leeks have softened.
- Pour the egg and cheese mixture over the potatoes and leeks. Let cook on medium heat until the edges begin to set (about 4-5 minutes). Place skillet in the oven and cook for approximately 7 minutes or until the frittata has set. Remove from the oven and let cool a few minutes before slicing and serving.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
