Description
Savor the comforting blend of tender potatoes, sweet leeks, and rich Gruyere cheese in this delightful frittata, perfect for any breakfast or brunch.
Ingredients
Scale
- 2–3 medium Yukon Gold potatoes
- 1 large leek
- 6 large eggs
- 1 cup shredded Gruyere cheese
- 1/4 cup heavy cream
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat Your Oven: Preheat your oven to 375°F (190°C).
- Prepare Your Ingredients: Peel and thinly slice the Yukon Gold potatoes. Thoroughly rinse the leek to remove any grit, then slice into rings.
- Cook Potatoes and Leeks: In a large skillet over medium heat, add a swirl of olive oil. Add the sliced potatoes first, cooking for about five minutes until they start to soften. Then, add the leeks and continue to cook for another five minutes until tender.
- Whisk Eggs Together: In a bowl, whisk together the six eggs, heavy cream, salt, and pepper until frothy.
- Combine Ingredients: Pour the egg mixture over the cooked potatoes and leeks in the skillet. Sprinkle shredded Gruyere cheese on top.
- Bake Until Golden: Transfer the skillet to your preheated oven and bake for about 20-25 minutes or until puffed up and golden brown on top. A knife inserted in the center should come out clean.
- Serve: Slice the frittata into wedges and garnish with fresh herbs if desired before serving.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 260mg
Keywords: Feel free to customize this frittata by adding vegetables like spinach or bell peppers. For a twist on flavor, consider substituting Gruyere with cheddar or feta cheese.