Leek Frittata Recipe

Name: Leek Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp. olive oil; 1/2 lb. guanciale* (or pancetta); 2 large leeks (white part only); 2 tsp. fresh thyme leaves; 12 large eggs; 1 c. milk; 1/2 c. grated Pecorino cheese; 1/2 c. grated Grana Padano (or Parmigiano-Reggiano); salt; Freshly ground pepper

Servings: persons

6 tbsp. olive oil
1/2 lb. guanciale* (or pancetta)
2 large leeks (white part only)
2 tsp. fresh thyme leaves
12 large eggs
1 c. milk
1/2 c. grated Pecorino cheese
1/2 c. grated Grana Padano (or Parmigiano-Reggiano)
salt
Freshly ground pepper

1
In a 10-inch ovenproof, nonstick skillet, heat oil over medium heat.
2
Saute guanciale until golden brown, about 3 to 4 minutes.
3
Add leeks and cook until soft, about 5 minutes.
4
Add thyme.
5
Transfer to a plate; set aside.
6
Preheat oven to 375 degrees F. Return skillet to medium-low heat.
7
In a large bowl, whisk eggs, milk, and cheeses; season with salt and pepper; and stir in reserved leek mixture.
8
Pour into pan and cook until frittata sets around edges, about 5 minutes.
9
Transfer pan to oven and cook for 15 minutes more.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tbsp. olive oil, 1/2 lb. guanciale* (or pancetta), 2 large leeks (white part only), 2 tsp. fresh thyme leaves, and more.

Yes, Leek Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek Frittata

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