This Tomato and Leek Frittata is a perfect brunch for a crowd! Creamy goat cheese tops a fresh cherry tomato and leek frittata. This is a super simple recipe for a one pan breakfast!
Let’s FRITTATA, y’all.
Who loves a frittata? Both hands up, please.
Not sure what a frittata is? Let me let you in on a little secret…
A frittata is a fancy word for egg bake.
Now, before someone jumps down my throat about the differences between a frittata and an egg bake, let me explain. The Italian word “frittata” translates to “fried” in English. While an egg bake is normally prepared in a baking dish, a frittata is cooked right in the vessel (typically a cast iron pan) that the ingredients were sautéed in.
I love frittatas because of how versatile they are. Feel free to swap in your favorite ingredients!
I love the balance in this recipe:
- Sweet yet acidic cherry tomatoes
- Oniony leeks
- Creamy and tangy goat cheese
Simple, unfussy, and perfectly light yet filling!
I like meal prepping a big frittata on the weekends and enjoying it all week long. See, I’m big breakfast person, but at times, I find myself struggling to find the time to enjoy a wholesome and nutritious breakfast on my busiest mornings (read: scarfing a quick piece of toast while also driving to work).
Anyone else with me?!
Well, imagine this: your hectic morning replaced with an efficiently executed morning routine…
- Slowly sipping your coffee as opposed to gulping down the whole cup
- Having 5 extra minutes to do your hair (can you IMAGINE?!)
- Actually watching the morning news
- Fueling your day with a slice of this delicious frittata to enjoy warm (or cold!) on your way out
Check, check, aaaaaand CHECK. This could be YOUR morning tomorrow!
Another thing I love about frittata and other egg-based dishes is that they’re good for BLD.
Breakfast, Lunch, or Dinner.
It’s a win-win-win all around!
What are you waiting for anyway?
Jot down a few ingredients on your grocery list (anyone else hand write their list like I do?!), and get after it.
Tomato and Leek Frittata
Ingredients
- 12 eggs
- 1/4 cup low fat milk (sub dairy free or water if preferred)
- 1 Tbsp olive oil
- 1 1/2 cups cherry tomatoes
- 1 cup leeks, see note
- 2 cloves fresh garlic, minced
- 6 oz goat cheese slightly crumbled
- fresh parsley for serving
Instructions
- Preheat oven to 325 degrees.
- In a 9 inch or larger cast iron skillet, heat olive oil. Add cherry tomatoes and leeks. Sauce for 4 minutes. Add garlic, and season with salt and pepper.
- Meanwhile, prepare eggs. Crack eggs in to a large bowl. Feel free to omit a few of the yolks to keep this dish a little lighter. Add milk or water. Add liberal salt and pepper. Whisk until frothy, about 1 minute.
- Once tomato and leek mixture is fragrant, remove from heat and add eggs to pan. Top with crumbled goat cheese.
- Bake for 15 minutes, checking to ensure it doesn't overcook. It will be done when eggs are slightly springy, and center doesn't jiggle. Serve warm with fresh chopped parsley.
Notes
- Leeks have a tendency to hold on to sand and grit due to how closely each layer is to each other.
- To prep correctly, slice end off leek, then halve. Thinly slice, so your left with thin "half moon" shaped pieces.
- Place in a large bowl, and fill with cold water, stirring every so often.
- Strain leek and rinse once more.