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
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.
Nutritional Information & Recipe