Leek and Sun Dried Tomato Frittata
Savor the perfect harmony of savory and sweet in this Leek and Sun-Dried Tomato Frittata, a quick and easy dish that's as versatile as it is delicious. Packed with fluffy eggs, sautéed leeks, and the rich, tangy bite of sun-dried tomatoes, this recipe is elevated with a touch of grated Parmesan for a creamy and sophisticated finish. With just 15 minutes of prep and one skillet required, this oven-baked frittata is ideal for breakfast, brunch, or a light dinner. Garnish with fresh parsley for a burst of color and serve warm or at room temperature. Whether you're cooking for a crowd or prepping meals ahead, this nutrient-rich dish is sure to impress. Explore the simplicity of bold flavors and elegant presentation with this satisfying frittata recipe!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup milk
- 2 medium leeks
- 0.33 cup sun-dried tomatoes (packed in oil)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Slice the leeks lengthwise and rinse thoroughly to remove any trapped dirt. Then, thinly slice the white and light green parts.
Drain and chop the sun-dried tomatoes into small pieces.
In a medium oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced leeks and sauté for 5–7 minutes, stirring occasionally, until soft and slightly golden.
Stir the sun-dried tomatoes into the skillet with the leeks, cooking for an additional 2 minutes. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and grated Parmesan cheese.
Pour the egg mixture over the leeks and sun-dried tomatoes in the skillet. Stir gently to evenly distribute the vegetables.
Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the frittata is set in the center and slightly golden around the edges.
Remove the frittata from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley, if desired.
Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1514 mg | 504% | |
| Sodium | 4024 mg | 175% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 23.5 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 708 mg | 54% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3449 mg | 73% | |
*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.
