Leek Potato Spinach Frittata
Elevate your brunch game with this savory and satisfying Leek Potato Spinach Frittata! Bursting with the delicate sweetness of sautéed leeks, tender slices of golden potatoes, and the vibrant freshness of baby spinach, this oven-baked frittata is a celebration of wholesome flavors and hearty textures. Enriched with creamy eggs, a hint of whole milk or heavy cream, and a sprinkle of nutty Parmesan cheese, this dish is perfectly seasoned with garlic, salt, and pepper for a comforting yet elegant bite. Cooked in a single oven-safe skillet, this versatile recipe transitions seamlessly from stovetop to oven, making it both convenient and impressive. Garnish with fresh parsley for a pop of color and serve it warm or room temperature for a brunch centerpiece, light dinner, or meal prep favorite. Perfect for vegetarians and ready to serve in under 45 minutes, this frittata is a simple yet refined addition to any table.
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Recipe Information
Ingredients
- 2 stalks leeks (white and light green parts only)
- 2 pieces medium potatoes (Yukon Gold or similar)
- 2 cups baby spinach
- 8 large eggs
- 0.25 cups whole milk or heavy cream
- 0.25 cups grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Clean the leeks thoroughly by slicing them in half vertically and rinsing under cold water to remove any grit. Slice the leeks into thin half-moons.
Peel the potatoes and slice them into 1/4-inch thick rounds.
In a large oven-safe skillet (preferably cast iron), heat 1 tablespoon of olive oil and the butter over medium heat.
Add the sliced leeks and cook, stirring frequently, until they are soft and fragrant, about 5 minutes.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the remaining 1 tablespoon of olive oil, then layer the potato slices over the leeks in an even layer. Season with salt and pepper.
Cover the skillet with a lid or foil and cook on medium-low heat for 10 minutes, or until the potatoes are tender but not falling apart.
While the potatoes are cooking, whisk together the eggs, milk or cream, grated Parmesan, salt, and pepper in a medium bowl.
Once the potatoes are tender, add the spinach to the skillet, stirring gently to wilt it evenly.
Pour the egg mixture over the vegetables, spreading it evenly in the skillet. Reduce the heat to low and let the frittata cook until the edges are just starting to set, about 3-5 minutes.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set and the top is lightly golden.
Remove the skillet from the oven and let the frittata rest for 5 minutes before slicing.
Garnish with fresh parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 496 mg | 22% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.3 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 171 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 586 mg | 12% | |
*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.
