Potato and Leek Frittata

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Potato and Leek Frittata

Celebrate springtime with this potato and leek frittata, using fresh spring leeks, spiralized spring red potatoes, eggs, and simple seasonings like garlic and thyme. Easy to make, this vegetarian and gluten free frittata is a perfect way to entertain, feed a family, or meal prep breakfasts for the week!

Potato and Leek Frittata

Potato and Leek Frittata

Spiralized frittatas are the easiest way to serve a crowd or your family with minimal effort and cleanup! Spiralizing vegetables allows them to bake more quickly in a frittata, creating the perfect consistency and bite. I love tossing in spiralized veggies into my frittatas, especially when I’m trying to use up the last of the week’s leftover vegetables from the refrigerator!

Potato and Leek Frittata

Leeks are such a wonderful addition to the frittata. Leeks have a beautiful color and add such a savory fragrance to your breakfast, as they’re part of the garlic and onion family. Leeks are rich in Vitamin K, which helps promote healthy blood flow and bone health! If you see leeks at the farmer’s market, the easiest way to use them up is simply saute them in some olive oil with salt and pepper and mix them into a frittata.

If you’d like to add some extra flavor and protein here, you can add some chicken sausage or, since it’s St. Patrick’s Day today, some leftover corned beef! And of course, cheese always works well in frittatas, so maybe add a few crumbles of goat cheese. Make it yours!

Potato and Leek Frittata

This frittata is meal prep friendly – it saves well in the refrigerator and can be enjoyed with some crusty bread or zesty salad.

Watch our video to learn how to spiralize sweet potatoes and potatoes using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Serves 4

Potato and Leek Frittata

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1 heaping cup sliced leeks (about 1 small leek)
  • salt and pepper, to taste
  • ½ teaspoon dried thyme
  • 2 small red potatoes, Blade D, noodles trimmed
  • 10 large eggs, beaten (stir in ¼ cup grated Parmesan cheese, optional, for flavor)


  1. Preheat the oven to 425 degrees.
  2. ?Heat half of the oil in a 10” oven-safe skillet over medium-high heat. Once oil is shimmering, add the leeks and garlic and season with salt and pepper. Cook for 3 to 5 minutes or until leeks are soft. Season with thyme and let cook for 30 seconds more. Transfer to a plate with tongs.
  3. ?Then, in the same skillet, add in the remaining oil and once shimmering, add the potato noodles and season with salt and pepper. Toss and cook for 7 to 10 minutes or until noodles are mostly wilted. Then, sprinkle over with leeks, spreading everything around evenly in the skillet.
  4. ?Pour the eggs evenly over the frittata and season with pepper. Let cook for 2 minutes or until eggs set on the bottom.
  5. ?Bake the frittata in the oven for 10 to 15 minutes or until eggs are cooked through and edges are lightly brown. When pierced with a toothpick, the toothpick should come out clean. Remove from the oven and divide into four to six slices.

Potato and Leek Frittata

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