Leek, Potato & Gruyere Frittata

Recipe by Bonnie G 2
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In deep pan over medium-high heat, melt 1 tablespoon of butter.
  • Add potatoes, salt and pepper.
  • Cover with lid (or shallow pan if you have a frittata pan) cook, flipping potatoes occasionally, about 8 minutes.
  • Transfer to bowl.
  • In in same deep pan, over medium heat, melt 1 tablespoon butter.
  • Add leeks, salt and pepper.
  • Cook, stirring occasionally, 6-8 minutes. Transfer to separate bowl.
  • In another bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, salt, pepper and all but 2 tablespoons of leeks.
  • Set pan over medium heat; melt 1/2 tablespoon butter. Add egg mixture; cook until just beginning to set, about 4 minutes. Using rubber spatula left cooked edges and allow uncooked eggs to flow underneath.
  • At this point place in oven at 350°F and cook until eggs are set, about 4 to 6 minutes. (If you have the frittata pan can cover with smaller pan & flip over).
  • Shake pan to loosen frittata, slide unto plate. Garnish with reserved leeks.
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