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Easy Artichoke Leek Frittata Recipe

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Easy Artichoke Leek Frittata is a savory, veggie-packed egg dish perfect for breakfast, brunch, or a light dinner. Made with tender leeks, tangy artichoke hearts, and fluffy eggs, it’s a simple and satisfying one-pan meal that’s equally delicious warm or cold.

Ingredients

  • 8 large eggs
  • 1 cup canned or jarred artichoke hearts, drained and roughly chopped
  • 1 large leek, cleaned and thinly sliced
  • 1 tablespoon olive oil or butter
  • 1/4 cup milk or cream (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced (optional)
  • 1 tablespoon fresh herbs (parsley, dill, or thyme), chopped (optional)
  • Optional: 1/4 cup shredded cheese (feta, goat cheese, or parmesan)
  • Optional: 1/2 cup baby spinach or cooked potatoes

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch oven-safe skillet or baking dish.
  2. Heat olive oil in the skillet over medium heat. Add leeks and sauté for 5–7 minutes until soft and lightly golden. Add garlic in the last minute if using.
  3. Stir in chopped artichokes and cook for another 2 minutes.
  4. In a bowl, whisk together eggs, milk or cream (if using), salt, pepper, and herbs or cheese.
  5. Pour the egg mixture over the veggies in the skillet, tilting to distribute evenly.
  6. Cook on the stovetop for 2–3 minutes until edges begin to set.
  7. Transfer skillet to oven and bake for 12–15 minutes, or until center is set and top is golden.
  8. Let cool slightly before slicing and serving.

Notes

  • Use frozen artichokes if preferred—just thaw and drain well before chopping.
  • Make it dairy-free by skipping milk and cheese.
  • Add extra veggies like spinach or mushrooms for variety.
  • Serve warm, at room temperature, or chilled for versatility.
  • Store leftovers in the fridge for up to 3 days and reheat as needed.

Nutrition

Find it online: https://recipesbyliza.com/easy-artichoke-leek-frittata-recipe/