Best Leek Frittata Ever

If you ask me, frittatas are one of the smartest ways to use up extra vegetables.

This Italian-inspired egg dish makes the perfect breakfast, brunch, or light dinner with its fluffy texture and mild, sweet leeks cooked until soft. The eggs get nice and puffy in the oven while the cheese melts into little pockets throughout.

It’s made with sautéed leeks that bring a gentle onion flavor, plus whatever fresh herbs you have on hand – I like thyme or chives best. A sprinkle of Parmesan on top turns golden brown under the broiler.

It’s a no-fuss meal that works any time of day, especially good when you want something quick but satisfying.

What Kind of Leeks Should I Use?

When shopping for leeks, look for ones with long, straight white stems and fresh-looking dark green tops – though we’ll only use the white and light green parts in this frittata. The best leeks for cooking are usually medium-sized, about 1½ to 2 inches in diameter, since really large ones can be tough and woody. Before using them, it’s super important to clean your leeks well since they tend to trap dirt between their layers. The easiest way to do this is to slice them first, then soak the pieces in a bowl of cold water – the dirt will sink to the bottom while the leeks float. Just lift them out, give them a quick pat dry with paper towels, and they’re ready to go.

Options for Substitutions

Need to make some swaps? Here’s what works well in this frittata:

• Leeks: If you can’t find leeks, try using a mix of sautéed yellow onions and green onions. About 1 cup of yellow onion plus ½ cup of chopped green onions will give you a similar flavor profile.
• Gruyere cheese: Gruyere can be pricey or hard to find. Swiss cheese makes a great substitute, or try white cheddar for a different but equally tasty option. Any good melting cheese will work here!
• Heavy cream: You can use half-and-half or whole milk instead of heavy cream. The frittata won’t be quite as rich, but it’ll still be good. Just avoid low-fat milk as it might make the texture watery.
• Eggs: The eggs are essential and can’t be substituted – they’re the foundation of any frittata! Just make sure they’re at room temperature for the best results.
• Butter: Olive oil works just as well as butter for cooking the leeks. Use the same amount – about 1 tablespoon.

Watch Out for These Mistakes While Cooking

The biggest challenge when making a leek frittata is properly cleaning the leeks, as sand and dirt often hide between their layers – slice them lengthwise and rinse thoroughly under running water, separating each layer to ensure no grit remains. Another common mistake is overcooking the eggs, which can turn your frittata rubbery and dry – instead, remove it from the oven when the center is still slightly jiggly, as residual heat will continue cooking it to perfection. To prevent the cheese from becoming greasy or separating, avoid using high heat when cooking your frittata, and make sure to evenly distribute the leeks throughout the egg mixture rather than letting them cluster in one area. For the fluffiest texture, don’t skip the heavy cream, as it helps create that perfect custard-like consistency that makes frittatas so special.

What to Serve With Leek Frittata?

This eggy, cheesy frittata makes a perfect brunch or light dinner dish that pairs well with so many sides! A simple mixed green salad dressed with a light vinaigrette helps balance out the richness of the eggs and Gruyere. For breakfast or brunch, I love serving it with crispy roasted potatoes and some fresh fruit on the side. If you’re making it for dinner, try it alongside some crusty bread and roasted cherry tomatoes – the slight sweetness of the tomatoes goes really well with the mild, oniony flavor of the leeks.

Storage Instructions

Keep Fresh: This leek frittata is perfect for meal prep! Place any leftover slices in an airtight container and pop them in the fridge – they’ll stay good for up to 4 days. I like to make this on Sunday and enjoy it for quick breakfasts throughout the week.

Freeze: Cut the cooled frittata into individual portions and wrap each piece in plastic wrap, then place in a freezer bag. They’ll keep well for up to 2 months in the freezer. This is super handy when you need a quick breakfast option!

Warm Up: When you’re ready to enjoy your leftover frittata, you can eat it cold (it’s actually pretty good!) or warm it up. For reheating, pop it in the microwave for about 30 seconds, or place it in a 350°F oven for about 5-10 minutes until it’s just heated through.

Preparation Time	10-15 minutes
Cooking Time	12-15 minutes
Total Time	22-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 40-50 g
• Fat: 60-70 g
• Carbohydrates: 10-15 g

Ingredients

• 6 eggs
• 1 cup grated gruyere cheese (approximately 6 ounces)
• 1/3 cup heavy cream
• Kosher salt and pepper, to taste
• 1 tablespoon butter
• 2 generous cups sliced, cleaned leeks (roughly 2 medium leeks)

Step 1: Prepare the Egg Mixture

Preheat your oven to 400° Fahrenheit.

Meanwhile, in a medium mixing bowl, combine eggs, shredded gruyere, and cream.

Add a generous pinch of salt and pepper.

Whisk the ingredients together until well combined.

Set the mixture aside while you prepare the leeks.

Step 2: Sauté the Leeks

Heat a 10” cast iron skillet over medium heat.

Once hot, add butter and let it melt completely.

Add the sliced leeks to the skillet and sauté, stirring occasionally, until they are softened and lightly browned, which should take about 6 minutes.

Ensure the leeks are spread evenly over the bottom of the skillet before turning off the heat.

Step 3: Combine Leeks and Egg Mixture

With the heat off, gently pour the egg mixture into the skillet over the sautéed leeks.

Allow the eggs to settle naturally around the leeks without stirring, to ensure even distribution.

Step 4: Bake the Frittata

Using an oven mitt, carefully transfer the skillet into the preheated 400° F oven.

Bake the frittata for 12-15 minutes, until the eggs have puffed up and the edges start to lightly brown.

The center should remain slightly jiggly to ensure a tender texture.

Step 5: Cool and Serve

Once the frittata is done baking, remove it from the oven, being careful as the skillet will be hot.

Allow the frittata to cool for 10-15 minutes, which will make it easier to slice.

Cut into wedges and serve the frittata either warm or at room temperature as desired.