Easy Artichoke Leek Frittata Recipe

This Easy Artichoke Leek Frittata is a light, savory, and satisfying dish that’s perfect for breakfast, brunch, or even dinner. With tender leeks, briny artichokes, and creamy eggs baked together into a golden frittata, it’s a recipe I turn to when I want something healthy, flavorful, and simple.

Why You’ll Love This Recipe

I love this frittata because it’s packed with vegetables, comes together in one pan, and feels elegant without being fussy. The leeks turn soft and sweet when sautéed, and the artichokes add a unique, tangy flavor that pairs perfectly with the eggs. It’s a great way to use pantry staples and leftover veggies, and it’s just as delicious hot or cold.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Canned or jarred artichoke hearts (drained and roughly chopped)

• Leeks (cleaned and thinly sliced)

• Olive oil or butter

• Milk or cream (optional, for a creamier texture)

• Salt and black pepper

• Garlic (minced, optional)

• Fresh herbs like parsley, dill, or thyme (optional)

• Optional add-ins: shredded cheese (like feta, goat cheese, parmesan), spinach, or cooked potatoes

Directions

1. I preheat the oven to 375°F and lightly grease a 9-inch oven-safe skillet or baking dish.

2. I sauté the sliced leeks in olive oil over medium heat until soft and lightly golden, about 5–7 minutes. I add garlic in the last minute if using.

3. I stir in the chopped artichokes and cook for another 2 minutes just to warm them through.

4. In a bowl, I whisk the eggs with salt, pepper, and a splash of milk or cream. I add herbs or cheese if I’m using them.

5. I pour the egg mixture over the leek and artichoke mixture in the skillet, tilting the pan to distribute evenly.

6. I cook on the stovetop for 2–3 minutes until the edges begin to set, then transfer the skillet to the oven.

7. I bake for 12–15 minutes, or until the center is set and the top is golden.

8. I let it cool for a few minutes before slicing and serving.

Servings and timing

This recipe makes about 4–6 servings and takes 15 minutes to prep, plus 15 minutes to bake. It’s ready in about 30 minutes.

Variations

• I sometimes add baby spinach or sautéed mushrooms for extra veggies.

• For a cheesy version, I sprinkle in crumbled goat cheese or grated parmesan before baking.

• I’ve made it crustless, but it also works great poured into a pre-baked pie crust for a quiche-like dish.

• Fresh lemon zest adds a nice brightness if I want a more spring-like flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm slices in the microwave for 30–40 seconds or in a low oven until heated through. It’s also great served cold or at room temperature for lunch or picnics.

FAQs

Can I use frozen artichokes instead of canned?

Yes, I thaw and drain them well before chopping. They tend to have a fresher flavor and work great in this recipe.

How do I clean leeks properly?

I slice them, then soak the slices in a bowl of water to remove any hidden grit. The dirt sinks to the bottom.

Can I make this frittata ahead of time?

Absolutely. I often make it the night before and reheat slices throughout the week.

What’s the best pan to use for baking frittatas?

I use an oven-safe nonstick skillet or a well-greased cast iron pan. A pie dish or baking dish also works well.

Is this frittata dairy-free?

Yes, as long as I skip the milk and cheese, it’s naturally dairy-free. I’ve made it both ways, and it still tastes great.

Conclusion

This Easy Artichoke Leek Frittata is flavorful, simple, and packed with nutritious ingredients. I love how versatile it is—perfect for cleaning out the fridge or impressing guests at brunch. Whether I serve it warm out of the oven or cold the next day, it’s always a light and satisfying choice.