This frittata with leeks and herbs calls for eggs, leeks, fresh herbs, butter, and Parmesan, though you can substitute almost any vegetable for the leeks in this simple vegetarian meal.
What is the best pan to make Frittata With Leeks and Herbs?
Not to sound like we’re pushing cast iron, but your best bet is indeed our perennial fave. Not only does cast iron go safely from stovetop to oven, it’s also terrific for really thoroughly conducting heat. And if you love your cast iron skillets like we do, they’ll be well-seasoned and effectively nonstick, resulting in easy slicing and removal. And cast iron is quite easy to clean and take care of once you know the basics.
Frittata with Leeks and Herbs
- Quick Glance
- 30 M
- 45 M
- Serves 4
Melt the butter in an ovenproof 10-inch skillet over medium heat. Add the leeks, season with salt and pepper, and cook, stirring, until softened, about 15 minutes. You may need to reduce the heat to keep the leeks from browning too much.
In a bowl, whisk the eggs just until well blended. Whisk in the herbs and the Parmesan and season with salt and pepper. Pour the eggs into the skillet and stir to distribute the leeks evenly. Reduce the heat to low. Cook, using a spatula to lift the edges of the egg to allow the uncooked egg to flow underneath, until the edges and bottom of the frittata are set but the center is still moist, 13 to 15 minutes.
Preheat the broiler and adjust the oven rack about 6 inches from the heat source. Slide the skillet under the broiler. Broil the frittata until the top is lightly colored and the center is firm, about 1 minute. Using a wide spatula, carefully shimmy the frittata onto a cutting board. Cut it into wedges and serve it at once. Originally published March 26, 2012.
You can replace the leeks with almost any sautéed vegetable you like, from zucchini to sweet peppers, says author Rick Rodgers. See what you’ve got languishing in that veggie bin and have at it!
Recipe Testers' Reviews
I love the chameleon-like quality of the frittata. It can become almost any meal, you can make it heavy or light, as luxurious or as economical as you want it to be. We enjoyed the frittata for dinner with a side salad, but I can see the quarter wedges accompanying bacon & hash browns or a hearty soup, or even making their way into sandwiches with tomato slices. The key to this particular frittata is to be patient and sauté the leeks until they are well wilted, slightly caramelized, and the sweetness of the leeks enhanced. I have an electric stove, so the temperature of the burner doesn’t adjust immediately from “medium” to “low” heat, so my frittata took less than 10 minutes to be set and ready to go in the oven. So keep in mind you may have to move more quickly than the recipe suggests.
I’m not sure why, but I love the smell of leeks being cooked. Add the scent of fresh herbs to that and the dish becomes nearly irresistible. The eggs hold it all together very well, but I would add more Parmesan next time, perhaps a third to a half cup total.
A large spatula was required not only to transfer the frittata, but also to get far enough underneath to loosen it from the pan. If you have an oven-proof non-stick pan, that may work best here.