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!
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!
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
Potato and Leek Frittata
- 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)
- Preheat the oven to 425 degrees.
- ?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.
- ?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.
- ?Pour the eggs evenly over the frittata and season with pepper. Let cook for 2 minutes or until eggs set on the bottom.
- ?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.