Description
Potato and Leek Frittata with Gruyere is a delightful dish that transforms simple ingredients into a comforting meal. Fluffy eggs envelop tender Yukon Gold potatoes and sweet leeks, all topped with nutty Gruyere cheese. This frittata is not only easy to prepare but also versatile enough for breakfast, brunch, or dinner. Whether enjoyed warm or at room temperature, it promises to impress your family and friends while creating cherished memories around the dining table.
Ingredients
Scale
- 2 medium Yukon Gold potatoes, diced
- 2 leeks, cleaned and sliced
- 6 large eggs
- 1 cup shredded Gruyere cheese
- ½ cup whole milk
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté leeks until softened, about 5 minutes. Add diced potatoes, season with salt and pepper, cover, and cook until tender, about 10 minutes.
- In a bowl, whisk together eggs and milk until well combined.
- Pour the egg mixture over the cooked vegetables in the skillet. Top with shredded Gruyere cheese.
- Transfer the skillet to the oven and bake for 25-30 minutes until puffed up and golden brown.
- Let cool slightly before slicing into wedges. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 190mg