Description

This Easy Artichoke Leek Frittata is a flavorful and satisfying egg dish perfect for breakfast, brunch, or a light dinner. Combining tender leeks, tangy marinated artichokes, and creamy eggs, this frittata is cooked on the stovetop and finished under the broiler for a golden-brown, fluffy texture. It’s a simple, elegant dish that showcases fresh vegetables and can be customized with your favorite herbs and cheeses.

Ingredients

Vegetables

1 large leek, white and light green parts only, cleaned and sliced
1 cup canned or jarred marinated artichoke hearts, drained and chopped

Egg Mixture

6 large eggs
1/4 cup milk (whole or 2%)
1/2 cup shredded cheese (such as Gruyère, mozzarella, or cheddar)
1 tablespoon olive oil
Salt, to taste
Freshly ground black pepper, to taste
Optional: 1 teaspoon fresh thyme or parsley, chopped

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Instructions

Prepare the Leeks: Heat the olive oil in a medium oven-safe skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, until they are soft and translucent, about 5-7 minutes. Season with a pinch of salt and pepper.
Add Artichokes: Stir in the chopped artichoke hearts and cook for another 2 minutes to heat through and combine the flavors.
Mix Eggs and Cheese: In a medium bowl, whisk together the eggs, milk, shredded cheese, salt, pepper, and herbs if using until fully combined.
Combine and Cook: Pour the egg mixture evenly over the leeks and artichokes in the skillet. Reduce the heat to low and cook without stirring for about 5-7 minutes, or until the edges begin to set but the center is still slightly runny.
Broil the Frittata: Transfer the skillet to a preheated broiler. Broil for 2-4 minutes, keeping a close eye, until the top is puffed and golden brown.
Serve: Remove from the oven carefully. Let the frittata rest for a couple of minutes before slicing. Serve warm or at room temperature.

Notes

Be sure to use an oven-safe skillet to transfer the frittata from stovetop to broiler safely.
Adjust herbs and cheese types to suit your preferences.
Leftovers can be refrigerated and enjoyed cold or reheated gently.
If you prefer, substitute milk with cream or a plant-based alternative.