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Slice of leek frittata on a white plate with a side salad.

Gruyere Leek Frittata

  • Author: Jessie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4-6 1x
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegetarian


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!


  • 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)



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.

Keywords: breakfast, brunch, eggs, entertaining