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.

How to Make It

Step 1

Preheat oven to 350°F.

Step 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.

Step 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.

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