Ingredients
Scale
- 1 tablespoon olive oil
- 12 oz (350 grams) leeks (cut into slices – about 4 cups)
- ¼ teaspoon fine salt
- a few cracks of black pepper
- 6 eggs
- â…“ cup grated parmesan cheese (or your fav grated hard cheese)
- ½ teaspoon salt
- a few cracks of black pepper
- 1 tablespoon chopped fresh parsley or chives, optional
Instructions
- Trim the roots and dark green tops off each leek and remove one or two outer layers.
- Wash the leeks to remove dirt, drain, pat dry, and slice them into half-inch thick slices.
- Heat olive oil in an oven-proof nonstick skillet over medium-high heat, preferably a 10-inch cast-iron skillet.
- Add the leeks and seasonings, cooking until they become tender (about 10-12 minutes).
- While leeks are cooking, preheat the broiler. Whisk together eggs, cheese, salt, and pepper until well combined.
- Once leeks are tender, spread them evenly in the skillet and pour the egg mixture over them. Reduce the heat and cook until eggs set around the edges (about 10 minutes).
- Transfer the skillet to the oven for 2-3 minutes until the frittata is firm to the touch.
- Allow to cool for 5 minutes before slicing into wedges and serving.
Last Step:
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Optional: Add more herbs or spices for extra flavor.
Make sure the skillet is truly oven-proof to prevent any damage when broiling.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 320mg