Potato and Leek Frittata Recipe

Name: Potato and Leek Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 medium potatoes, sliced; 3 leeks, sliced; 1 cup diced tomato (I prefer Roma); 1 cup spinach; 4 eggs, lightly beaten; 4 egg whites, lightly beaten; ½ cup milk; ½ cup low-fat cheddar cheese, grated; sea salt; pepper; 4 tablespoons marjoram, finely chopped

Servings: persons

1 tablespoon olive oil
3 medium potatoes, sliced
3 leeks, sliced
1 cup diced tomato (I prefer Roma)
1 cup spinach
4 eggs, lightly beaten
4 egg whites, lightly beaten
½ cup milk
½ cup low-fat cheddar cheese, grated
sea salt
pepper
4 tablespoons marjoram, finely chopped

1
Preheat oven to 350 degrees F.
2
In an oven-proof large frying pan, heat olive oil.
3
Add potatoes and cover.
4
Cook for 4 minutes until potatoes are just soft.
5
Add leeks and cook for another 2 minutes until just soft.
6
Stir in tomatoes and spinach, and remove from heat.
7
In another bowl whisk together eggs, egg whites, milk, cheese, and marjoram.
8
Pour egg mixture over potato mixture and heat until nearly set.
9
Place uncovered pan in oven and cook 8-10 minutes until completely set.
10
Enjoy!

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 medium potatoes, sliced, 3 leeks, sliced, 1 cup diced tomato (I prefer Roma), and more.

Yes, Potato and 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.

That's it — enjoy your meal!

Potato and Leek Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions