Description
This Artichoke Leek Frittata is a simple yet flavorful dish perfect for breakfast, brunch, or a light dinner. It combines tender sautéed leeks, earthy artichoke hearts, and tangy feta cheese baked in a fluffy egg base. Ready in 30 minutes and serving four, this frittata is both nutritious and delicious, showcasing a savory blend of Mediterranean ingredients.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables & Cheese
- 1 tablespoon olive oil
- 1 medium leek, thinly sliced and cleaned
- 1 cup artichoke hearts, drained and chopped
- ½ cup crumbled feta cheese (or goat cheese)
- 1 teaspoon fresh thyme or parsley (optional)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it reaches the right temperature while you prepare the frittata.
- Sauté the leeks: Heat olive oil in a large oven-safe skillet over medium heat. Add the sliced leeks and cook for 4–5 minutes, stirring occasionally until they are softened and fragrant.
- Add artichoke hearts: Stir in the chopped artichoke hearts and cook for another 1–2 minutes to warm them through and meld the flavors.
- Prepare the egg mixture: In a separate bowl, whisk together the eggs, salt, and black pepper just until combined without overbeating.
- Combine eggs and vegetables: Pour the whisked eggs evenly over the sautéed leeks and artichokes in the skillet, ensuring the eggs distribute uniformly.
- Add cheese and herbs: Sprinkle the crumbled feta cheese and fresh thyme or parsley evenly over the top of the egg and vegetable mixture.
- Start cooking on stovetop: Let the frittata cook on the stovetop over medium heat for 2–3 minutes, just until the edges begin to set to provide a good base before baking.
- Bake the frittata: Transfer the skillet to the preheated oven and bake for 12–15 minutes until the center is just set and the top is lightly golden.
- Rest before serving: Remove the skillet from the oven and let the frittata rest for 5 minutes. This resting time helps it finish cooking and makes it easier to slice.
- Serve: Slice into wedges and serve warm, enjoying the rich, savory flavors of this Mediterranean-inspired dish.
Notes
- Use an oven-safe skillet (such as cast iron or stainless steel) to go from stovetop to oven easily.
- Ensure the leeks are thoroughly cleaned to remove any grit or sand.
- Feel free to substitute feta with goat cheese or another crumbly cheese for variation.
- The frittata can be served warm or at room temperature, making it great for meal prep or entertaining.
- Fresh herbs add brightness, but you can omit or substitute dried herbs if fresh is unavailable.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
