Potato Leek Frittata

Potato Leek Frittata

This delicious potato leek frittata can be enjoyed for just about any meal! The difference between the frittata and a quiche is that this dish is crustless. Keep it simple with just potatoes and leeks, or add whatever other veggies you have on hand!

potato leek frittata


  • 8 eggs

  • 1/4 cup milk (we used almond)

  • 3 small potatoes

  • 1 leek

  • 1 sprig of thyme

  • Drizzle of oil

  • Salt and pepper


  1. Peel and thinly slice the potatoes

  2. Slice the leek, using only the bottom white/light green part

  3. Heat a pan over medium-low heat with oil and saute the leek for 5 minutes. Push the leeks to the side of the pan and add the potatoes in a single layer (or as close to a single layer as you can get). Continue to cook for another 10-15 minutes

  4. In the meantime, crack the eggs into a small bowl. Then add the milk and thyme. Whisk together

  5. Once the leeks and potatoes are done, transfer them to a greased baking dish. Pour the egg mixture over and bake at 400 degrees F for 20 minutes, or until the eggs are set


  • Frittatas are traditionally cooked in a cast iron skillet. If you have one available, simply skip the step of transferring to a baking dish and instead just pour the egg mixture directly into the cast iron skillet while it is still on the stove. Let the eggs cook until the sides and bottom are set, then move the cast iron skillet into the oven to finish cooking for approximately 10 minutes

  • Feel free to top this frittata with cheese (such as the Hay Ride cheese in the omnivore and localvore packages this week) right before placing in the oven