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Artichoke Leek Frittata

A savory and fluffy frittata packed with artichokes and leeks, perfect for family meals or impressing guests.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Course
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1 cup artichoke hearts, chopped
  • 1 cup leeks, sliced (white and light green parts only)
  • 1/2 cup milk
  • 1/2 cup cheese (e.g., feta, goat cheese, or cheddar)
  • Salt and pepper, to taste
  • Olive oil, for cooking

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In an oven-safe skillet (preferably cast iron), add a drizzle of olive oil, and heat it over medium. Sauté the sliced leeks for about 5 minutes, or until they become soft and slightly translucent.
  3. Stir in the chopped artichoke hearts and cook for an additional 2-3 minutes to warm them through.
  4. In a large bowl, whisk together the eggs, milk, salt, and pepper. If you like, you can also add some fresh herbs for extra flavor.
  5. Pour the egg mixture over the sautéed leeks and artichokes in the skillet. Give it a gentle stir to combine.
  6. Sprinkle the cheese on top, evenly distributing it across the mixture.
  7. Transfer the skillet to your preheated oven and bake for about 20-25 minutes or until the frittata is set in the center and lightly golden on the edges.
  8. Allow it to cool for a few minutes before slicing. Serve warm, and enjoy!

Notes

Feel free to substitute ingredients, like spinach instead of leeks or adding bell peppers. Ensure the skillet is heated properly to avoid mushy leeks. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months.