Frittata with Spring Herbs and Leeks
Elevate your brunch game with this vibrant Frittata with Spring Herbs and Leeks, a savory masterpiece that celebrates the fresh flavors of the season. This oven-baked dish pairs the delicate sweetness of sautéed leeks with the aromatic blend of parsley, chives, and dill, creating a light yet satisfying meal. Whisked eggs and a splash of heavy cream ensure a silky, custard-like texture, while a sprinkle of Parmesan cheese adds a touch of indulgence. Everything comes together in a single skillet with a crisp, golden finish, making it as easy to prepare as it is to enjoy. Perfect for spring gatherings or a quick weeknight dinner, this frittata is delicious served warm or at room temperature and pairs beautifully with a fresh green salad.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 8 large eggs
- 2 medium leeks
- 2 tablespoons fresh parsley
- 2 tablespoons fresh chives
- 2 tablespoons fresh dill
- 0.25 cup grated Parmesan cheese
- 0.25 cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Prepare the leeks by trimming off the dark green tops, leaving only the white and pale green parts. Slice them in half lengthwise and rinse thoroughly to remove any dirt or grit. Slice the leeks thinly into half-moons.
In a medium bowl, whisk together the eggs, heavy cream, salt, black pepper, parsley, chives, and dill until well combined. Stir in the grated Parmesan cheese and set aside.
Heat the butter and olive oil in an ovenproof 10-inch skillet over medium heat. Once melted, add the sliced leeks and sauté for 8-10 minutes, stirring occasionally, until softened and lightly golden.
Pour the egg mixture over the softened leeks in the skillet. Use a spatula to gently stir and distribute the leeks evenly.
Cook on the stovetop over medium heat for 3-4 minutes without stirring, until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is puffed, golden, and set in the middle.
Remove from the oven and let cool for a few minutes before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 486 mg | 21% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.1 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 284 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
