Leek & Garlic Frittata
This leek and garlic frittata transforms simple garden ingredients into a dish of rustic elegance. Gentle leeks, sweated until sweet and tender, mingle with slow-roasted garlic that offers a deep, mellow warmth, all folded into a cloud of fluffy eggs. As it bakes, the mixture sets into a creamy, custard-like center framed by crispy, golden-brown edges speckled with vibrant green. It’s a versatile, comforting meal that feels both nourishing and refined, making it the perfect center piece for a leisurely breakfast, a spring brunch, or a light yet satisfying dinner.
Preparation Time: 10 minutes
Cooking Time: 30 Minutes
Serves: 3
Ingredients
1 tbsp olive oil
2 cup leek, sliced
2 small cloves garlic, or 1 large, minced
6 eggs
¼ cup chicken bone broth
1 tsp salt
½ tsp black pepper
Parsley, for garnish
Directions
Preheat Oven
Preheat your oven to 400°F. Ensure you have an oven-safe skillet (cast iron or stainless steel works best).
Sauté Aromatics
Heat the olive oil in the skillet over medium heat.
Add the chopped leek and cook until soft and translucent (about 5 minutes).
Add the garlic and stir for another minute until fragrant.
Whisk Eggs
While the leeks cook, whisk the eggs, chicken bone broth, salt, and pepper together in a bowl until well combined and slightly frothy.
Combine & Bake
Pour the egg mixture evenly over the leek and garlic in the skillet. Give it a gentle shake to level the surface.
Bake
Transfer the skillet to the preheated oven.
Bake for 15–20 minutes, or until the eggs are fully set and the edges are lightly golden.
Serve
Remove from the oven and let cool for 2 minutes. Slice and serve warm.