Ingredients for Leek Potato Gruyere Frittata
- Unsalted Butter
- Small Red Potatoes
- Salt and pepper to taste
- Pepper
- 2 cups leeks, thinly sliced (white and light green parts only)
- 6 large eggs
- Heavy Cream
- 1 cup Gruyere cheese, grated
- Fresh Flat Leaf Parsley
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How to Make Leek Potato Gruyere Frittata
- Preheat oven to 350°F (175°C).
- In a large oven-safe skillet (10-12 inches) over medium-high heat, melt 1 tablespoon of butter.
- Add 1 pound of diced potatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook, stirring occasionally, until potatoes are tender, about 8-10 minutes.
- Transfer potatoes to a bowl and set aside.
- In the same skillet, melt 1 tablespoon of butter over medium heat.
- Add 2 cups of thinly sliced leeks (white and light green parts only), 1/4 teaspoon salt, and a pinch of black pepper.
- Cook, stirring occasionally, until leeks are softened, about 6-8 minutes. Set aside 2 tablespoons of cooked leeks for garnish.
- In a large bowl, whisk together 6 large eggs, 1/2 cup heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in 1 cup grated Gruyere cheese, 2 tablespoons chopped fresh parsley, the cooked potatoes, and the remaining cooked leeks.
- Pour the egg mixture into the prepared skillet.
- Cook on the stovetop over medium heat until the edges are set and the bottom is lightly browned, about 4 minutes.
- Gently push the cooked edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.
- Transfer the skillet to the preheated oven and bake for 4-6 minutes, or until the eggs are set and the top is lightly golden brown.
- Let the frittata cool slightly before slicing and serving. Garnish with the reserved leeks.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
9g
Fat
63g
Carbs
4g
