Oven Frittata with Roasted Potatoes and Leeks: Golden roasted potatoes and leeks are combined with an egg custard, for the easiest oven frittata you have ever made, with a secret ingredient to keep this frittata fluffy and creamy. Perfect for serving for any breakfast or brunch. Gluten-Free.
Guess what I was given as a welcome to the neighborhood from a sweet neighbor shortly after moving into my house? A box of fresh local produce. I felt instantly loved.
Inside the box, was sweet potatoes, a mini watermelon, fresh zucchini, peppers, and a huge bunch of leeks. I was super excited about it all, well, except for the leeks.
I had a really bad experience with leeks and was COMPLETELY turned off them. I bit into a chunk of dirt when I tried out the dish that contained leeks. Nothing worse than not cleaning your produce and serving it at a restaurant.
I didn’t complain, but I was ruined at the time for leeks.
I kept hearing they are so perfect because they combine a mild onion and garlic flavor together. But I stayed away.
So what was I going to do with these leeks? As you know, I will not waste food, so I was determined to give them another go.
I started by cutting them open lengthwise and soaked them water. Then I drained the water and rinsed them well and on a NEW cutting board, I chopped them up. That is key–make sure you don’t use the same cutting board as when you sliced the leeks open, or you will surely end up with dirt.
And now what to make, a soup, roasted vegetables? Well, I was in the mood for a frittata. And I love adding onions and garlic to my egg bakes, so I thought this seemed like a great idea. Plus, eggs are cheap enough I wouldn’t feel too horrible if I ended up remaining a leek hater.
I decided to roast some potatoes and leeks together, to bring out the sweetness of the leeks. Once the vegetables were roasted, I poured a custard made from eggs, salt, pepper, cheese, nutmeg, and my secret ingredient right on top of the vegetables before returning to the oven to cook the eggs.
What is my secret ingredient? Cottage cheese. I am telling you what it makes a HUGE difference. It keeps the eggs moist and fluffy and adds just the right amount of tangy flavor to the dish. It really does improve an egg dish my leaps and bounds.
I also used Parmesan cheese because I love it, but any cheese will work.
I LOVED it! And so did my whole family!!!
Since this frittata, I have sautéed leeks up for soups and roasted them for a salad. So long hatred of leeks. See it pays off to try foods over and over!
Roasted Potato and Leek Frittata
An easy breakfast frittata made with potatoes and leeks.
- 3 medium russet potatoes scrubbed and diced into 1/2 inch cubes
- 1 leek cleaned and sliced into 1/2 inch chunks
- 1/2 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 6 eggs
- 1/4 cup cottage cheese
- 1/4 cup milk
- 1/4 cup freshly grated Parmesan Cheese
- dash of fresh nutmeg
Preheat oven to 425.
In oven safe pie dish, toss potatoes, leeks, salt and pepper with the olive oil. Roast for 30 minutes, or until tender and browned.
Mix together the eggs, cottage cheese, milk, Parmesan and nutmeg together.
Remove the potato mixture from the oven and pour the egg mixture over top. Return to oven for 10-15 minutes until eggs are set.
Think you don’t leeks? Give this frittata a try–it is easy, healthy, filling, and a winning dish!