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.