Leek, potato & lemon thyme frittata
Whip up a delicious Leek, Potato & Lemon Thyme Frittata with our easy-to-follow recipe. Featuring fresh leeks, potatoes, garlic, parsley, scallions, parmesan cheese, eggs, and a hint of lemon juice, this dish is perfect for brunch or a light dinner. Enjoy the blend of savory flavors and creamy texture in every bite!
- 11 Mar 2024
- Cook time 25 min
- Prep time 20 min
- 6 Servings
- 12 Ingredients
This Leek, Potato & Lemon Thyme Frittata is a delightful and versatile dish perfect for any meal of the day. The combination of tender leeks, hearty potatoes, and fresh herbs creates a flavorful medley, while the addition of Parmesan cheese and eggs brings everything together in a rich, creamy frittata. The hint of lemon thyme adds a refreshing twist that elevates this classic dish to a new level. Whether you’re serving it for brunch, lunch, or dinner, this frittata is sure to be a crowd-pleaser.
Ingredients:
Instructions:
- Clean and thinly slice the leeks.
- Mince the garlic cloves.
- Peel and thinly slice the potatoes.
- Finely chop the fresh parsley and scallions if you haven't already.
- In a large skillet, add 1/4 cup of olive oil over medium heat.
- Once hot, add the thinly sliced potatoes.
- Cook until they start to soften and turn golden brown, about 10-15 minutes. Stir occasionally to ensure even cooking.
- Remove the potatoes from the skillet and set aside.
- In the same skillet, add 1/4 cup of butter over medium heat.
- Once melted, add the leeks and cook until they begin to soften, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Season with salt and pepper to taste.
- In a large bowl, crack the 6 eggs and whisk them together.
- Add the grated Parmesan cheese, chopped parsley, scallions, 1 tsp of vinegar, 2 tsp of lemon juice, and 1 tsp of sugar.
- Mix until well combined.
- Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C).
- Add the cooked potatoes back into the skillet with the leeks and garlic. Stir gently to combine.
- Pour the egg mixture over the vegetables, ensuring an even distribution. Let it cook on the stovetop for about 2-3 minutes, until the edges start to set.
- Transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the frittata is firm and fully set in the center. A knife inserted into the middle should come out clean.
- Remove the skillet from the oven and let it cool for a few minutes.
- Slice the frittata into wedges and serve warm.
- Garnish with additional parsley or scallions if desired.
Tips:
- Use a non-stick or a well-seasoned cast-iron skillet to prevent the frittata from sticking.
- Ensure that the leeks are thoroughly cleaned, as they can often contain dirt and grit.
- Parboil the potatoes before adding them to the skillet to ensure they are fully cooked and tender in the final dish.
- Whisk the eggs well to incorporate air, which will make the frittata fluffier.
- After adding the egg mixture to the skillet, cook over low heat to avoid burning the bottom while allowing the top to set gradually.
- For an extra touch of flavor, consider adding a sprinkle of chili flakes or freshly ground black pepper.
Enjoy your delicious Leek, Potato & Lemon Thyme Frittata as a versatile and nutritious meal. Whether served hot or at room temperature, this dish is perfect for any occasion. With a blend of savory vegetables, aromatic herbs, and rich, creamy eggs, it promises to be both satisfying and delicious, leaving your guests asking for more. Pair it with a fresh salad or a slice of crusty bread for a complete and delightful meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 260kcal | 11% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 2.66g | 7% |
| Sugar 4.24g | 4% |
| Fat | |
| Fat 24g | 29% |
| Saturated 8g | 28% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 230ug | 26% |
| Choline 180mg | 34% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.28mg | 21% |
| Vitamin B3 0.99mg | 6% |
| Vitamin B6 0.40mg | 23% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 0.60ug | 25% |
| Vitamin C 24mg | 26% |
| Vitamin E 1.13mg | 8% |
| Vitamin K 60ug | 48% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 2.81mg | 26% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 500mg | 15% |
| Selenium, Se 18ug | 34% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 1.23mg | 11% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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