Can I make my frittata without baking it?

Yes! Cook the leeks and add the egg mixture to the skillet as directed, then cover the pan and cook over very low heat until the eggs have set. This can take a bit longer than baking in the oven, and it won't cook quite as evenly, but it will still taste good!

Can you freeze leftover frittata?

While you can freeze baked frittata, we don’t recommend it. When you thaw and reheat the dish the eggs can become rubbery and kind of tough. We much prefer eating this simple dish when it's fresh out of the oven or storing it for a few days in the refrigerator before reheating!

Should I stir my frittata after I add the eggs?

Typically, no: We don't recommend stirring the frittata once you add the egg mixture. Once the eggs hit the hot pan, they start to form a crust (this crust packs some added flavor, but it's also important to help the frittata release cleanly from the skillet after it's baked). If you stir the eggs after they hit the hot pan, the crust won't form as well and the frittata can stick to the pan.

Easy Gruyere Leek Frittata

Name: Gruyere Leek Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 eggs; 1 cup shredded gruyere cheese (about 6 ounces); 1/3 cup heavy cream; Kosher salt and pepper to taste; 1 Tablespoon butter; 2 heaping cups sliced leeks, cleaned well (about 2 medium sized leeks)

Description

This quick and easy leek frittata has a mellow, earthy flavor and a creamy texture. Whip it up in 30 minutes for an easy brunch, or bake it in advance and reheat a slice at a time for easy meal prepped breakfasts throughout the week!

Ingredients

Scale

6 eggs
1 cup shredded gruyere cheese (about 6 ounces)
1/3 cup heavy cream
Kosher salt and pepper to taste
1 Tablespoon butter
2 heaping cups sliced leeks, cleaned well (about 2 medium sized leeks)

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Instructions

Heat the oven to 400° Fahrenheit.
Add eggs, shredded gruyere, and cream to a medium mixing bowl with a generous pinch of salt and pepper. Whisk to combine, then set aside.
Heat a 10” cast iron skillet over medium heat. Add butter to skillet and let it melt, then add sliced leeks. Sauté, stirring occasionally, until leeks are softened and lightly browned, about 6 minutes.
Spread leeks out over the bottom of the skillet in an even layer, then turn off the heat.
Gently pour the egg mixture into the skillet on top of the leeks. No need to stir - just let the eggs settle around the leeks!
Use an oven mitt to carefully transfer the skillet to the 400° F oven. Bake 12-15 minutes, until eggs have puffed up and begun to lightly brown around the edges. The eggs should still be a tiny bit jiggly in the very center.
Remove frittata from the oven and let cool for 10-15 minutes, then slice and serve.

Notes

Equipment notes. We like to use a 10” cast iron skillet for this recipe. If you don’t have cast iron, use another oven-safe skillet (an oven-safe nonstick/ceramic skillet works well here; stainless steel also works pretty well as long as the skillet is QUITE hot when you add the eggs - otherwise it can stick!) If you don’t have an oven-safe skillet, sauté the leeks as directed, then transfer them to a greased oven-safe baking dish, add the eggs, and bake from there. You may need to adjust the bake time for other skillet sizes (an 8” skillet may need a little extra time; a 12” skillet will cook the eggs a little bit more quickly).

Substitutions and Additions. Use olive oil instead of butter. Add extra veggies (onions, mushrooms, garlic, bell peppers) when you sauté the leeks, or stir some fresh greens (spinach or kale are great) into the egg mixture before baking the frittata. Swap some or all of the gruyere here for white cheddar cheese, goat cheese, feta, havarti, or mozzarella. Use half and half or whole milk instead of the cream if you prefer.

Storing and Reheating Leftovers. Store cooled, leftover frittata slices in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat slices on a sheet pan in a 350° F oven for 5-10 minutes, until warmed through. We don’t recommend freezing leftover frittata as it can make the eggs rubbery and tough.

Wash leeks thoroughly! Leeks grow in sandy soil, so it’s important to clean them well to remove any grit. Trim the dark green tops and the root ends off each leek (compost these or save them for stock), then slice the white and lightest green pieces into slices. Submerge the leek slices in a bowl of cold water, stir them to release any grit, then lift them out of the bowl and place them on a clean tea towel to dry before using. You can cut and clean leeks several days in advance - let them dry, then store them in an airtight container in the fridge until you’re ready to use them.

Strict vegetarians should look for gruyere cheese made without rennet.