Leek Potato and Tomato Frittata
Bring rustic charm to your table with this Leek Potato and Tomato Frittata, a hearty and wholesome dish that's perfect for breakfast, brunch, or even a light dinner. Featuring tender slices of potato, sweet leeks, and juicy cherry tomatoes nestled in a fluffy, cheesy egg base, this oven-baked frittata is elevated with hints of garlic, fresh parsley, and a sprinkling of Parmesan cheese. The recipe is simple yet flavorful, combining stovetop and oven cooking techniques for a beautifully golden, set texture. Ready in just 45 minutes, this versatile dish is an effortless way to impress your guests or meal prep for the week. Serve it warm or at room temperature with a crisp side salad or crusty bread for a satisfying, nutrient-packed meal. Keywords: leek potato tomato frittata, easy frittata recipe, brunch ideas, oven-baked frittata, vegetarian meal.
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Recipe Information
Ingredients
- 2 large leeks
- 2 medium potatoes
- 1 cup cherry tomatoes
- 8 large eggs
- 0.25 cup milk
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.25 cup parmesan cheese
Instructions
Slice the leeks into thin rounds and rinse them thoroughly to remove any grit. Set aside.
Peel the potatoes and cut them into thin slices, about 1/8 inch thick.
Halve the cherry tomatoes and mince the garlic.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper. Stir in the chopped parsley and grated parmesan cheese. Set aside.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the potato slices and cook for about 8-10 minutes, turning occasionally, until they are tender but not browned. Remove the potatoes from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and the butter. Once melted, add the leeks and garlic. Cook for 5-7 minutes, stirring occasionally, until the leeks are soft and fragrant.
Preheat your oven to 375°F (190°C).
Return the potatoes to the skillet, spreading them evenly across the bottom. Add the halved cherry tomatoes on top.
Pour the egg mixture over the vegetables, tilting the skillet to make sure the eggs are evenly distributed.
Cook on medium-low heat for 5 minutes or until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15 minutes, or until the frittata is set and slightly puffed in the center.
Remove the skillet from the oven and allow the frittata to cool for 5 minutes. Garnish with additional parsley if desired.
Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1549 mg | 516% | |
| Sodium | 3301 mg | 144% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 25.0 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 806 mg | 62% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3828 mg | 81% | |
*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.
