Easy Artichoke Leek Frittata Recipe
This artichoke leek frittata is an easy, flavorful egg dish perfect for breakfast, brunch, or a light dinner. With tender leeks, savory artichokes, and creamy cheese baked into fluffy eggs, it delivers a satisfying meal using simple ingredients.It’s naturally gluten-free, easy to customize, and ideal for meal prep or entertaining, making it a reliable go-to recipe for any occasion.
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.