Potato and Leek Frittata

Whenever I have no idea what to make for dinner, I turn to frittatas.

They’re the perfect meal when you’re stumped because 1. they’re really easy and no one wants to be stumped and faced with an impossible recipe 2. they’re really versatile so you can easily just grab what’s in the fridge or what looks good at the grocery store and 3. they’re a one pot meal! and who wants to wash more than one pot?

I’m a big fan of potato leek soup, but with the weather finally warming up, I wasn’t in the mood for a hot bowl of soup.

So, light bulb! I turned my favorite soup into a frittata, and boom, dinner!

For this dish you will need

  • 2 leeks, sliced and thoroughly cleaned
  • 3 yukon potatoes, boiled until just tender, then cubed
  • 4 eggs
  • a splash of heavy cream
  • olive oil
  • salt
  • pepper
  • gruyere

Drizzle olive oil in the bottom of an oven proof skillet. If you don’t have one then you will need to use a skillet and a baking dish. Not the end of the world. If you do have an oven-proof skillet, go with one that has a bit of depth to it so you can pile in the ingredients.

Preheat the oven to 400.

Toss your potato cubes and leek slices into the pan.


Le them cook over medium heat for about 10 minutes or so. Then season with salt and pepper and more oil if needed.


Meanwhile, beat together 4 eggs and splash of heavy cream and pour the mixture over the potatoes and leeks.

Le this cook for about 5-7 minutes, just so the eggs start to set. The sprinkle with grated gruyere.


Pop in the oven for about 10 minutes or until the eggs have set.


Slice and voila.


The dinner conundrum, solved.

Mushroom and Leek Frittata

Frittata is basically the Italian version of quiche.

Only it’s better.

Not because it’s Italian

But because you make the whole thing in one pot.


Mushrooms and leeks are a fantastic combination. Leeks, if you’ve never had them, have a very mild onion flavor and, because of their light flavor, crispness and pretty green color, they just feel so springy!

Only word of warning, leeks are sandy and gritty. you have to really wash them thoroughly. Preferred method? Slice them in half length-wise, then cut into small slices. Fill a large bowl with water and the drop slices in. The sediment will fall to the bottom.

For this dish you will need

white button mushrooms, sliced

2 leeks, cleaned and sliced

4 eggs

splash of milk

shredded fontina (optional)

olive oil



Drizzle olive oil in an oven-proof skilled. If you don’t have one, then you’ll just transfer the whole thing to a baking dish and wind up with a two pot dinner instead of a one pot. Still not terrible.

Toss in the mushrooms and cook over medium heat.


when the mushrooms start to brown, add in the leeks and let them cook for about 10 minutes, until soft.


season with salt and lots of black pepper and stir.


Meanwhile, in a bowl whisk together 4 eggs and a splash of milk.


If you are using, add the grated fontina to the eggs and stir


Lower the heat on your mushrooms and leeks (or transfer them to a baking dish) and pour the eggs over the veggies.


If you’re using the frying pan to bake them, bring the heat back up to medium and cook the eggs a bit, maybe 5-7 minutes.

If you’ve transferred to the baking dish, skip this step and instead pop into a 375 degree oven for about 20 minutes.

Either way, cook until the eggs are set. Frying pan method requires less time in the oven as we pre-cooked the eggs a bit.


Slice up and enjoy.