A frittata with leeks and herbs in a metal skillet on a white linen mat.

Given the subtle sophistication the oniony leeks and fresh herbs lend this frittata, it’d be a shame to suggest changing anything about it, even one small thing. It’s an easy, elegant brunch or dinner solution, something that’s appropriate any time of day, that satisfies all occasions, that unfailingly draws compliments, and, actually puts to lovely use whatever’s about to languish in that vegetable bin of yours should you not happen to have leeks or herbs. It’s truly a handy little number to keep on hand for when you need something to eat on the cheap and easy.–David Leite

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.    

A frittata with leeks and herbs in a metal skillet on a white linen mat.

Frittata with Leeks and Herbs

5 / 3 votes
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.
David Leite
CourseBreakfast
CuisineAmerican
Servings4 servings
Calories241 kcal
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients 

  • 2 tablespoons (1 oz) unsalted butter
  • 4 cups (12 oz) thinly sliced leeks, white and tender green parts only
  • Salt and freshly ground pepper
  • 6 large eggs
  • 1/2 cup mixed minced flat-leaf parsley, basil, and mint leaves
  • 1/4 cup freshly grated Parmesan cheese

Instructions 

  • 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.
The World Kitchen

Adapted From

Williams-Sonoma: The World Kitchen

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Nutrition

Serving: 1 portionCalories: 241 kcalCarbohydrates: 14 gProtein: 13 gFat: 15 gSaturated Fat: 7 gMonounsaturated Fat: 5 gTrans Fat: 0.3 gCholesterol: 300 mgSodium: 238 mgFiber: 2 gSugar: 4 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2010 Rick Rodgers. Photo © 2010 Tucker + Hossler. All rights reserved.

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.

This is a delicious recipe. The only change I would make is to completely cook the frittata in the oven on 400 degrees for about 15 minutes on the middle rack. I find it leads to a better outcome as far as consistency goes. The herbs were divine and the sweet leeks just put the icing on the top of this yummy frittata with leeks and herbs.

When the larder’s looking a bit bare, this is the recipe to use. As long as you have eggs, a couple of sturdy leeks (or just about any other vegetable), a sliver of cheese and some herbs at hand, you’ve got dinner. In a few minutes, you’ve got a hot meal on the table.

It’s perfect for using up whatever veggies you have languishing in the drawer at the bottom of the fridge. I tend to cook on a little higher heat than was recommended in the recipe, so this took less time than stated to cook the leeks and eggs through.

This frittata with leeks and herbs makes a really good, easy weeknight meal. There isn’t a lot of chopping so it comes together pretty quickly. I always spray my frying pan with Pam to ensure that nothing will stick. Watch the leeks as they cook in the pan because they go from happy to brown pretty quickly. The chopped herbs add a nice fresh bite. I would definitely make this again.

Rick Rogers says in his opening that you can replace the leeks with any vegetable—so I did. I used one cup of leeks, one cup of zucchini and almost a cup of fresh tomato—I didn’t use four cups of vegetables, since the zucchini and tomato wouldn’t reduce as much as the leeks. This turned out beautifully, and we loved it. I can’t wait to try it with other vegetables.

It was the combination of fresh parsley, basil, and mint that made this incredible, a lovely subtle Italian touch that made it linger in my mind as something I want to make again.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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Recipe Rating




4 Comments

  1. 5 stars
    This turned out really well. I will most likely make it again. It was really easy and delicious while still being healthy.