Ingredients
Egg Mixture
- 8 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Cheese
- 1 medium leek, thinly sliced and cleaned
- 1 cup artichoke hearts, drained and chopped
- ½ cup crumbled feta cheese or goat cheese
- 1 teaspoon fresh thyme or parsley (optional)
Oil
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the frittata.
- Sauté Leeks: 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 they are softened and fragrant.
- Add Artichokes: Stir in the chopped artichoke hearts and cook for an additional 1–2 minutes to warm them through.
- Whisk Eggs: In a bowl, whisk together the eggs with salt and black pepper until just combined.
- Combine Ingredients: Pour the egg mixture evenly over the sautéed vegetables in the skillet. Then sprinkle the crumbled feta cheese and fresh herbs evenly over the top.
- Cook on Stovetop: Cook the mixture on the stovetop over medium heat for 2–3 minutes, just until the edges begin to set.
- Bake Frittata: Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the center is just set and the frittata is cooked through.
- Rest and Serve: Remove the skillet from the oven and let the frittata rest for 5 minutes. Then slice into portions and serve.
Notes
- This recipe is naturally gluten-free.
- You can substitute goat cheese for feta for a milder flavor.
- Fresh herbs like thyme or parsley add brightness but are optional.
- An oven-safe skillet is essential for transferring the dish from stovetop to oven.
- Allowing the frittata to rest before serving helps it set and makes slicing easier.
- Great for meal prep and can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Baking
- Cuisine: European, Mediterranean
- Diet: Gluten Free
