Simple, light & delicious: leek and Gruyère frittata
One of the best things about a frittata is how versatile it is. You can serve it up any time of day – breakfast, brunch, lunch, or dinner. This leek and Gruyère frittata has relatively few ingredients and is simple to make. At the same time, the flavors create a decadent dish that you’ll savor.
Ingredients for the frittata
Eggs and unsweetened almond milk
To make the eggs fluffier, whisk in unsweetened almond milk instead of cream. This creates the desired effect but with much less fat and fewer calories than cream.
Since leeks are a featured ingredient, it’s ideal to serve up this dish in springtime, when leeks are in peak season. However, you should still be able to find leeks in your supermarket year-round.
Leeks hold a lot of dirt, and thorough washing is important. The simplest way of ensuring you get all the dirt out is to slice them first, then rinse them afterwards using a colander. Pat them dry before adding them to the skillet.
Gruyère is a hard yellow cheese named after the Swiss town of Gruyères. The sweetness of the cheese pairs beautifully with the rich, onion-like flavor of the leek. A younger Gruyère will have a creamy, nuttier flavor, while an aged Gruyère will taste more earthy. Either will work well in this recipe.
Baking your frittata
Once you have all your ingredients ready, preheat the oven to 350 degrees. In a large mixing bowl, where you’ve whisked the eggs together with almond milk, stir in salt and pepper to taste, then stir in Gruyère.
Heat oil in a skillet over medium heat, and cook the sliced leek for about five minutes or until lightly browned. Add garlic and cook for about 1 minute until fragrant.
Add leek and garlic to the egg mixture, then stir to combine.
Pour your egg mixture into an 8”x8” baking dish coated with cooking spray. Bake for 25 minutes or until eggs are set in the middle.
Enjoy your frittata! This makes about 6 servings, especially if you serve it alongside a mixed greens salad. If you serve it alone, your servings will need to be larger, so it may feed fewer people.
More frittata recipes
If you love frittatas, try these other recipes!
- Zucchini and Basil Frittata (vegetarian, gluten free, and dairy free)
- Sweet Potato, Spinach, and Smoked Gouda Frittata (vegetarian and gluten free)
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Leek and Gruyère Frittata
- 8 eggs
- ¼ cup unsweetened almond milk
- ¼ tsp Himalayan sea salt or to taste
- ¼ tsp ground black pepper or to taste
- ½ cup Gruyère cheese finely grated
- 1 Tbsp olive oil
- 1 leek thinly sliced into half moons and thoroughly rinsed
- 2 cloves garlic minced
- Cooking spray
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk eggs together with almond milk. Stir in salt, pepper, and gruyère. Set aside.
- Heat oil in a skillet over medium heat.
- Cook leek in skillet for about five minutes or until lightly browned.
- Add garlic and cook for about 1 minute until fragrant.
- Add leek and garlic to the egg mixture and stir to combine.
- Pour egg mixture into an 8”x8” baking dish coated with cooking spray.
- Bake for 25 minutes or until eggs are set in the middle.