This flavorful leek frittata with Parmesan and lots of fresh herbs is a light egg dish perfect for spring and summer.
This simple and satisfying leek frittata is one of our favorite spring dishes.
Making a frittata is always a great choice. Whether it’s a frittata with leeks and peas or a hearty version with bacon or leftover chicken, it is always easy, satisfying, and delicious! It’s quick to prepare, requires just a few ingredients, and will surely please everyone.
You could also try this Tunisian Tajine with potatoes and chicken, a Zucchini Slice, or this Pumpkin Frittata, which is perfect in autumn or winter.
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Recipe ingredients
Leeks: Since leeks around here are usually large, I clean one and use both a piece of the white and green parts (about 1 ¼ cup/ 7 oz/ 200 g). The rest goes into soups or is frozen for homemade stock, like the one I use for semolina dumpling chicken soup.
Fresh herbs: I used a small bunch of parsley, chives, and oregano. To finish the dish, I also chopped a few sprigs of sage, basil, and thyme. If you have dill, definitely add it - it's fantastic with eggs. You can stick to one or two types of herbs or use whatever you have on hand. Just be generous with them.
- If you have more herbs on hand, try this delicious and simple Sage Chicken or make some Garlic Herb Butter.
Parmesan cheese: Use freshly grated Parmesan from a cheese wedge; it’s much tastier than pre-grated options. For a vegetarian leek frittata, substitute with vegetarian hard cheese.
Other ingredients: Eggs, frozen peas, a bit of butter, and some spices.
Alternative veggies: Spinach or asparagus would be great. Otherwise, you can use green onions instead of leeks, for instance. You could replace the vegetables with others you like or add some finely chopped carrots, peppers, broccoli, and green beans.
See the recipe card for full information on ingredients and quantities.
What kind of pan is good for making frittata?
I use a cast-iron skillet (the Amazon link opens in a new tab), which is perfect for making this leek frittata. Why?
You must cook the leek frittata on the stove, then place them in the oven to finish cooking them. A cast-iron pan, unlike many other pans, is oven-proof.
If you use another pan, make sure it is oven-proof. It should not be non-stick, and the handle should not be made of plastic. Stainless steel skillets are usually oven-safe, but I prefer a cast-iron pan.
How to make leek frittata?
- Preparations: The peas should be at least partially defrosted, 15-20 minutes at room temperature should do it.
- Preheat the oven while you start preparing the Parmesan frittata.
- Chop the leek and the herbs, but keep them separated.
- Grate the cheese. Set aside.
- Whisk the eggs and the milk very well in a large bowl. Add some of the cheese, nutmeg, and generously salt and freshly ground black pepper. Fold in the chopped herbs and the peas.
- Step #1: Cook the chopped leeks for a few minutes. Some bits of it should get golden.
- Step #2 Add the eggs and stir gently with a wooden spoon to ensure the vegetables and herbs are evenly distributed throughout the pan.
- Step #3: Turn the heat down to low and cook until the underside of the eggs sets but the top is still runny. You can lift it gently with a spatula and check the bottom; it should be golden. Sprinkle with the remaining grated cheese.
- Step #4: Place the pan in a hot oven and bake for 10-13 minutes, until the eggs are set and golden brown on top. Alternatively, you can finish the leek frittata under the grill for about 5 minutes but watch closely to prevent burning.
Serve and store
Serve the leek frittata immediately or at room temperature as a tapas or appetizer. You can also pack it well and take it to a picnic or put it in your lunch box.
You can serve it as a light meal with bread and salad. The last time, I served it with asparagus bundles wrapped in bacon and easy breakfast bread rolls.
Refrigerate leftovers in an airtight container for about 2 days. You can reheat them lightly in the microwave, but I prefer to eat them without reheating.
This leek frittata is not suitable for freezing.
Leek Frittata
Equipment
- Cast iron skillet or another large, oven-proof pan
Ingredients
- 1 thin leek Note 2
- 1 cup frozen peas defrosted
- 1 small bunch of each parsley chives and oregano
- a few sprigs of each thyme basil and sage
- 8 eggs large
- ½ cup milk
- 4 tablespoons Parmesan freshly grated , divided
- a dash of nutmeg
- ¼ teaspoon fine sea salt more to taste
- ⅛ teaspoon black pepper
- 1 tablespoon butter
Instructions
- Prepare: Remove the peas from the freezer and let thaw on a large plate at least partially until you prepare the rest; about 15 minutes should be fine. Preheat the oven to 350°F/180°C.1 cup frozen peas/ 150 g
- Chop: Clean the leek and chop it. Set aside. Chop all the herbs finely. Set aside separately from the leeks. Grate the Parmesan and set aside as well.1 thin leek + 1 small bunch of each parsley + a few sprigs of each thyme
- Beat the eggs in a large bowl, add the milk, 3 tablespoons of the grated Parmesan, and nutmeg. Adjust the taste generously with salt and pepper. Fold in the peas and the herbs.8 eggs + ½ cup milk/ 125 ml + 4 tablespoons Parmesan + a dash of nutmeg + ¼ teaspoon fine sea salt + ⅛ teaspoon black pepper
- Cook: Heat the cast-iron skillet and melt the butter in it. Cook the leeks for a few minutes until bits of it are golden brown. Add the egg mixture, turn the heat to low, and stir very gently and superficially just to make sure that the vegetables and the herbs are evenly distributed all over the pan.Let the frittata cook until the bottom side sets, but the top is still uncooked, about 3-4 minutes. Check the underside by lifting it very carefully with a spatula; it should be golden. Sprinkle with the remaining Parmesan on top.1 tablespoon butter
- Bake: Place the pan in the hot oven. Finish cooking the eggs for about 10-13 minutes or until set on top and golden brown.
- Or broil: You can also place the eggs under the hot grill and leave them for about 5-6 minutes or until golden brown and set on top. If cooking under the grill, don't leave the pan unattended; depending on the grill, the browning can get very quickly depending on the grill.
Notes
- Pan: You will need a cast-iron skillet or another oven-proof pan. You will start cooking the frittata on the stovetop, but finish it in the oven.
- Leek: You will need about 200 g/ 7 oz/ 1 ¼ cups chopped leeks.
Adina says
You know what you're talking about, Schatz! 🙂
Roland says
This is the best part in a breakfast after a long party.
Chris Scheuer says
This sounds wonderful! I love leeks and peas but never thought to combine them in a frittata!
Adina says
Thank you, Chris. The original recipe wanted this to be made with asparagus. Too late for that, maybe next year again! So I used what I had and it turned out great.
Rachel @ Simple Seasonal says
What a delicious looking frittata! The leeks and herbs you chose I bet make for a really flavorful frittata!
Adina says
Thank you, Rachel. Fresh herbs are the best!