Description
A simple and delicious Artichoke Leek Frittata made with eggs, leeks, artichoke hearts, and optional cheese, perfect for a light meal or brunch.
Ingredients
- 6 large eggs
- 1 tablespoon olive oil
- 1 leek (white and light green parts only), thinly sliced
- 1 can (14 oz) artichoke hearts, drained and chopped (or fresh steamed artichokes)
- 1/2 cup grated Parmesan or feta cheese (optional)
- Salt and pepper, to taste
- Fresh herbs (like parsley or thyme), optional
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté until softened, about 5 minutes.
- Add the chopped artichoke hearts and cook for another 2-3 minutes until heated through.
- In a bowl, whisk together the eggs, salt, and pepper. Stir in cheese if using.
- Pour the egg mixture into the skillet over the leeks and artichokes. Spread evenly using a spatula.
- Cook on the stove for 2-3 minutes until the edges start to set.
- Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden.
- Remove from oven, let cool slightly, slice, and serve. Garnish with fresh herbs if desired.
Notes
- Use fresh artichokes if available for a more robust flavor.
- Feta cheese gives a tangy twist while Parmesan adds nuttiness.
- This frittata can be served warm or at room temperature.
- Perfect for meal prep—store in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 190mg
