Leek And Sun Dried Tomato Frittata Recipe

This vibrant Leek & Sun-Dried Tomato Frittata is a light and flavorful masterpiece, perfect for a weekend brunch or a light supper. Inspired by Susannah Blake's "Seasonal Food," this recipe highlights the subtle sweetness of leeks and the intense tang of sun-dried tomatoes. For best results, use sun-dried tomatoes packed in oil or dry your own for a richer flavor. Get ready to impress your friends and family with this easy-to-make, elegant dish!

Prep Time 10 mins
Cook Time 30 mins
Calories 226.8 kcal
Protein 28g
Rating 4.6 (5 Reviews)
Leek And Sun Dried Tomato Frittata 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Leek And Sun Dried Tomato Frittata

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How to Make Leek And Sun Dried Tomato Frittata

  1. Preheat oven to broil. Heat olive oil in a 10-inch oven-safe skillet over medium-low heat.
  2. Add the sliced leeks to the skillet and cook for 10-12 minutes, stirring occasionally, until softened but not browned.
  3. Stir in the chopped sun-dried tomatoes and 3/4 cup of the parsley. Season generously with salt and pepper.
  4. In a medium bowl, whisk together the eggs.
  5. Pour the whisked eggs evenly over the vegetables in the skillet.
  6. Using a spatula, gently stir the eggs and vegetables together to combine.
  7. Cook over low heat for 5-7 minutes, gently scraping the bottom of the pan towards the center as the eggs begin to set, allowing uncooked egg to flow underneath. Continue until the bottom is set but the top is still slightly moist.
  8. Place the skillet under the broiler for 3-5 minutes, or until the top is lightly browned and set.
  9. Let the frittata cool slightly before serving. Garnish with remaining parsley.
  10. Serve warm, directly from the skillet or carefully slide it onto a plate.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

16g

Fat

18g

Carbs

4g