leek and goat cheese frittata

Leek and Ham Frittata with Goat Cheese

Course Breakfast & Brunch
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Calories 257kcal
Author Katie Goodman


  • 3 large leeks white and light-green parts only
  • 2 Tablespoon olive oil
  • 1 1/2 cup cooked ham diced
  • 8 large eggs
  • 1 Tablespoon milk
  • kosher salt
  • ground black pepper
  • 3 oz goat cheese crumbled


  • Preheat the oven to 350 degrees F.
  • Halve the leeks lengthwise and slice 1/4 of an inch thick. Rinse the leeks of any residue dirt. Set aside.
  • Heat 1 tablespoon of olive oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the sliced leeks and saute for 4 - 6 minutes, or until the leeks are tender. Remove from heat. Add the ham and saute for an additional 1 - 2 minutes to allow the flavours to develop.
  • In a large bowl, whisk the eggs, milk, 1/2 teaspoon salt, and 1/8 teaspoon black pepper (or amounts according to your preferences).
  • Remove the leeks and ham from the skillet and add to the whisked eggs along with the crumbled goat cheese. Gently stir to combine.
  • Wipe out the skillet and grease the bottom and sides of the skillet with the remaining 1 tablespoon of olive oil. Set the skillet over medium-low heat. Slowly pour the egg mixture into the prepared pan. Cook over medium-low heat without stirring for 8 - 10 minutes, or until the bottom is set.
  • Transfer the frittata to the oven and bake until the top is set, about 5 - 10 minutes more. Cut into wedges and serve immediately.

Make Ahead Option

  • Cool the baked frittata completely, cut into individual portions and store in a sealed food safe container in the refrigerator for up to 3 days. Reheat portions as needed.


Calories: 257kcal | Carbohydrates: 6g | Protein: 18g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 308mg | Sodium: 495mg | Potassium: 263mg | Sugar: 2g | Vitamin A: 1295IU | Vitamin C: 12mg | Calcium: 93mg | Iron: 2.8mg