If you’re looking for a simple yet elegant dish that works for breakfast, brunch, or even a light dinner, this artichoke leek frittata is it.
This version combines tender artichoke hearts with gently sautéed leeks and fluffy eggs to create a savory, satisfying dish that feels special without being complicated.
It’s one of those recipes you’ll come back to again and again, whether you’re hosting friends or just trying to get a healthy meal on the table fast.
Why You’ll Love This Artichoke Leek Frittata
This frittata checks all the boxes for an everyday favorite while still being brunch-worthy.
- Naturally gluten-free and vegetarian
- Made with simple, easy-to-find ingredients
- Perfect for breakfast, brunch, or a light dinner
- Great for meal prep and leftovers
- Elegant enough for guests but easy enough for busy mornings
The mild sweetness of leeks pairs beautifully with the savory, slightly tangy flavor of artichokes, creating a balanced dish that doesn’t need much else to shine.
Ingredients You’ll Need
You don’t need anything fancy to make a great frittata. The magic comes from letting the ingredients speak for themselves.
- Eggs, which form the base of the frittata
- Leeks, thinly sliced
- Artichoke hearts, canned or jarred
- Olive oil or butter for sautéing
- Cheese such as feta, goat cheese, or parmesan
- Salt and black pepper
- Optional herbs like thyme, parsley, or chives
This combination creates a light but satisfying egg dish that’s full of flavor without being heavy.
How to Prepare Leeks and Artichokes Properly
Leeks and artichokes are simple to work with, but a little prep goes a long way.
- Slice leeks lengthwise and rinse thoroughly to remove any trapped grit
- Use the white and light green parts of the leeks for the best texture
- Drain artichoke hearts well and pat them dry to avoid excess moisture
- Chop artichokes gently so they hold their shape in the frittata
Taking a few extra minutes here helps ensure the frittata bakes evenly and doesn’t turn watery.
Step-by-Step Instructions for the Perfect Frittata
A good frittata is all about technique, not complexity.
- Preheat the oven and heat an oven-safe skillet over medium heat
- Sauté the leeks in olive oil or butter until soft and fragrant
- Add the artichokes and cook briefly to warm them through
- Whisk the eggs with salt and pepper until just combined
- Pour the eggs into the skillet, gently stirring to distribute the vegetables
- Sprinkle cheese evenly over the top
- Transfer the skillet to the oven and bake until the eggs are just set
The key is not to overbake. A frittata should be tender and fluffy, not dry.
Cheese and Flavor Variations to Try
One of the best things about frittatas is how easy they are to customize.
- Use feta for a Mediterranean-style flavor
- Try goat cheese for extra creaminess
- Swap in parmesan for a sharper, more savory finish
- Add spinach, mushrooms, or sun-dried tomatoes for extra vegetables
- Finish with fresh herbs for brightness
These small changes let you adapt the recipe to whatever you have on hand.
Serving Suggestions
This artichoke leek frittata works beautifully on its own, but it also pairs well with simple sides.
- Serve with a fresh green salad for a light meal
- Add roasted potatoes or crusty bread for brunch
- Cut into wedges and serve as part of a brunch spread
- Enjoy warm or at room temperature
It’s especially convenient for entertaining since it doesn’t need to be served piping hot.
Storage, Reheating, and Meal Prep Tips
Frittatas are ideal for make-ahead meals.
- Store leftovers in an airtight container in the refrigerator for up to four days
- Reheat gently in the oven or microwave to avoid drying it out
- Enjoy cold or room temperature for quick breakfasts or lunches
- Slice into portions for easy grab-and-go meals
This makes it a great option for busy weeks when you still want something homemade and nourishing.
Recipe FAQ’s
Can I make this frittata ahead of time?
Yes. This frittata can be made up to 3–4 days in advance and stored in the refrigerator in an airtight container.
Can I use frozen or marinated artichokes?
Yes, but make sure they are fully thawed and well-drained. Excess moisture can make the frittata watery.
What cheese works best if I don’t like feta?
Goat cheese, shredded mozzarella, or grated parmesan all work well in this recipe.
Easy Artichoke Leek Frittata Recipe
Ingredients
- 8 large eggs
- 1 tablespoon olive oil
- 1 medium leek thinly sliced and cleaned
- 1 cup artichoke hearts drained and chopped
- ½ cup crumbled feta cheese or goat cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme or parsley optional
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the sliced leeks and sauté for 4–5 minutes, stirring occasionally, until softened and fragrant.
- Stir in the chopped artichoke hearts and cook for 1–2 minutes to warm them through.
- In a bowl, whisk the eggs with salt and black pepper until just combined.
- Pour the eggs evenly over the vegetables in the skillet.
- Sprinkle the cheese and fresh herbs evenly over the top.
- Cook on the stovetop for 2–3 minutes, just until the edges begin to set.
- Transfer the skillet to the oven and bake for 12–15 minutes, or until the center is just set.
- Remove from the oven and let rest for 5 minutes before slicing and serving.