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Simple Leek Frittata

Photo: Jennifer Causey
Active time 18 mins
Total time 30 mins

Serves 4 (serving size: 2 wedges)

When there’s nothing else in the fridge, you can always count on a carton of eggs. If you don’t have a leek for this frittata, go with an onion, Feel free to toss in other sautéed veggies such as spinach, mushrooms, or red bell peppers. Elegant enough to serve at a brunch gathering, yet simple enough to make for a weeknight dinner, frittatas are the way to go when you need something to whip up fast. Don’t shy away from this recipe because of the two-stage stovetop-to-oven technique. It’s easy and fast, and doesn’t leave you with a pile of dishes. This dish is also cheap, balanced, gluten-free, and healthy.


  • 1/4 cup 2% reduced-fat milk
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 large eggs, lightly beaten
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 1 tablespoon extra-virgin olive oil
  • 1 large leek, trimmed, rinsed well, and thinly sliced
  • 1 large garlic clove, minced

Nutrition Information

  • calories 230
  • fat 15.1 g
  • satfat 5 g
  • monofat 6.7 g
  • polyfat 2.4 g
  • protein 16 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 378 mg
  • iron 2 mg
  • sodium 387 mg
  • calcium 174 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 350°F.

  2. Combine milk, flour, salt, pepper, eggs, and cheese in a medium bowl, stirring with a whisk. Heat oil in a medium ovenproof skillet over medium. Add leek to pan; cook until tender and lightly browned, about 3 minutes. Add garlic; cook 30 seconds. Add egg mixture; stir gently to distribute leek evenly. Cover skillet, and reduce heat to low. Cook until eggs are partially set, about 6 minutes.

  3. Uncover skillet, and bake at 350°F until center is set, 10 to 12 minutes. Loosen frittata from skillet, and slide onto a cutting board. Cut into 8 wedges.