Lemon-Leek Fritatta

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READY IN: 30mins
Recipe by DrGaellon

Adapted from "Not Your Mother's Casseroles" by Faith Durand. This is equally good hot, room temperature, or cold. (To reheat, place in a 300F oven for 12-14 minutes.) I tried adding the lemon juice as well as the zest, and it was overwhelming; save the juice for another recipe.

Ingredients Nutrition


  1. Preheat broiler.
  2. Beat eggs in a large bowl. Add lemon zest. Crumble goat cheese and stir into eggs. Set aside.
  3. Heat 1 tbsp oil in a 10" skillet (non-stick or cast iron). Add leeks and saute slowly, about 10 minutes, until limp and fragrant but not browned. Add parsley and stir until it wilts, 1-2 minutes. Season with salt and pepper. Add contents of pan to egg mixture and stir.
  4. Wipe out pan and add more oil. When shimmering, add egg mixture to pan and set over medium heat. Cook 10-15 minutes until bottom is set. From time to time, pull edge of fritatta away from side of pan and tilt to let liquid egg run underneath.
  5. When everything looks mostly set, place pan under hot broiler for 3-5 minutes, until top is puffed and brown. Let stand 5 minutes. Loosen edges with a spatula and invert onto a serving platter. Cut into 4-6 wedges and serve.

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