Potato & Leek Frittata

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  • 4 tbsp extra virgin olive oil, divided
  • 1 clove garlic, finely minced
  • 2 medium red potatoes, halved and thinly sliced
  • 1 large leek, sliced and well-rinsed
  • 8 large eggs
  • Himalayan Crystal Salt
  • Freshly Ground Pepper
  • ¼ cup shredded Asiago cheese (optional)

Common Food Allergens

FREE FROM: wheat/gluten, corn, soy, nuts, citrus
CONTAINS: egg, dairy (optional), nightshades

Nutrition Highlights

  • Eggs: complete protein
  • Leeks: vitamin K, flavonoids
  • Potatoes: vitamin B6, potassium, vitamin C


  1. In a large, ceramic or cast iron skillet with a lid, heat 1 tbsp olive oil over medium heat. Add garlic and sauté until golden brown.
  2. Place sliced potatoes in the pan and add enough water to just cover. Season liberally with salt. Increase heat to high and bring water to a boil. Reduce heat and continue to cook uncovered for another 5-10 minutes, or until potatoes are soft when pierced. Drain off any remaining water.
  3. Add another 2 tbsp olive oil and the sliced leeks to the pan with the potatoes. Add a pinch of salt and sauté until the leek have soften and lightly caramelized.
  4. Preheat broiler on high and position oven rack about one-third of the way down from the broiler.
  5. In a medium bowl, whisk eggs, salt, and pepper until light and fluffy. Add remaining tbsp of olive oil to the potato-leek mixture and increase heat to medium-high. Pour eggs evenly over the mixture, tilting or shaking the pan as necessary to ensure eggs are evenly distributed. Cover the pan and allow to cook about 5 minutes, or until bottom and edges of the eggs have set.
  6. Sprinkle cheese over eggs and transfer pan to the oven. Continue to cook another 5-7 minutes, or until eggs are fully set and top is a golden brown. Remove from the oven and serve immediately


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