Leek and Herb Frittata
A Frittata is essentially a crustless quiche and is a great way to use a LOT of eggs and add your favourite ingredients. The sky’s the limit. This frittata is a great dish on its own with a side salad, and works great as a side-dish to chicken, turkey, quail or other poultry.
Servings Prep Time
6people 10min
Cook Time
Servings Prep Time
6people 10min
Cook Time
  • 1 Large leek
  • 18 Eggs
  • 500ml 35% Cream
  • Your favorite fresh herbs, choppedConsider Thyme, Basil, Oregano, Parsley, Chives
  • Salt and Pepper to taste
  1. Prepare a 4L casserole dish with either oil, butter or use parchment paper (the latter works best). Over time, you might choose to adjust the size of the dish to achieve frittatas of different shapes and thickness.
  2. Saute the leeks in oil until golden brown. Let cool.
  3. Heat overn to 350F.
  4. Beat eggs and cream until yolks and whites are mixed.
  5. Mix the egg mixture with the leeks and pour into casserole.
  6. Sprinkle herbs over egg/leek mixture.
  7. Cook for 30-45 minutes or until cooked through.
  8. Sprinkle with salt and pepper.
Recipe Notes

I like to drizzle a balsamic reduction over this. Adds some great acidity. Balsamic reduction is just balsamic vinegar brought to a boil and then simmered and reduced until it achieves a thick consistency.

Another great addition to this frittata is a tomato-based sauce like salsa or any kind of tomato or fruit chutney.