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.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Slice the leeks into thin rounds and rinse them thoroughly to remove any grit. Set aside.

Step 2

Peel the potatoes and cut them into thin slices, about 1/8 inch thick.

Step 3

Halve the cherry tomatoes and mince the garlic.

Step 4

In a medium bowl, whisk together the eggs, milk, salt, and black pepper. Stir in the chopped parsley and grated parmesan cheese. Set aside.

Step 5

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.

Step 6

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.

Step 7

Preheat your oven to 375°F (190°C).

Step 8

Return the potatoes to the skillet, spreading them evenly across the bottom. Add the halved cherry tomatoes on top.

Step 9

Pour the egg mixture over the vegetables, tilting the skillet to make sure the eggs are evenly distributed.

Step 10

Cook on medium-low heat for 5 minutes or until the edges begin to set.

Step 11

Transfer the skillet to the preheated oven and bake for 15 minutes, or until the frittata is set and slightly puffed in the center.

Step 12

Remove the skillet from the oven and allow the frittata to cool for 5 minutes. Garnish with additional parsley if desired.

Step 13

Slice into wedges and serve warm or at room temperature.

Nutrition Facts

Serving size	(1391.8g)

Amount per serving	% Daily Value*
Calories	1648.9

Total Fat 87.9g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1548.6mg	0%
Sodium 3301.2mg	0%
Total Carbohydrate 140.8g	0%
Dietary Fiber 16.5g	0%
Total Sugars 25.0g
Protein 76.5g	0%

Vitamin D 357.1IU	0%
Calcium 805.7mg	0%
Iron 19.8mg	0%
Potassium 3828.0mg	0%

*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.

Source of Calories

Fat: 47.6%

Protein: 18.4%

Carbs: 33.9%