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Quick Leek Frittata Recipe with Parmesan Cheese! A protein-rich and healthy breakfast, side dish, or light dinner!
This leek frittata is very fluffy and comes with melted Parmesan cheese – simply delicious! Add some chopped parsley and a thinly sliced mild chili pepper on top; it doesn’t get much better than that! But, wait, the frittata will be on the table in only 20 minutes! Win-Win! 🙌
Frittata contains a lot of protein and is an excellent choice, especially if you are following a sporty lifestyle. You can serve this egg dish as breakfast, brunch, finger food, or even a light dinner along with this simple green salad. Leek and Parmesan Frittata is also a wise choice if you want to shed some pounds.
Plus, a frittata is super easy and quick to make – perfect when you crave something healthy and home-cooked but are short in time.
I love to cook this frittata in the evening after a workout session – a perfectly balanced protein-packed, healthy, and home-cooked meal that’s quickly on the table! 🥳
How To Make A Frittata
Read through this visual step-by-step guide with lots of extra tips.
- Wash the leek and slice thinly.
- Heat a skillet (Ø 10-inch) over medium heat with olive oil. Add leek and sauté for 5 minutes. Season with a pinch of salt and pepper.
- Mix eggs, sliced parmesan cheese, paprika, salt, and a pinch of pepper in a large bowl.
- Add it to the leek, cover with a lid, and let it cook over low to medium heat for 5-10 minutes until the eggs are set, and the parmesan has been melted.
- Sprinkle with parsley and chili pepper! Serve hot.
Recipe FAQ & Tips
Can I keep leftovers? Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or eat cold!
Can I omit the cheese? Sure! If you prefer a dairy-free frittata, omit the parmesan cheese or go for a dairy-free cheese alternative.
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📖 Recipe
Leek Frittata
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Ingredients
- 1 tbsp olive oil
- 1 ½ cup (135 g) leek thinly sliced
- 4 oragnic eggs
- ½ cup (50 g) sliced parmesan cheese
- ½ tsp ground paprika
- ½ tsp salt
- a pinch black pepper
- ¼ bunch Italian parsley finely chopped
- ½ mild red chili pepper seeded & finely sliced
Instructions
- Heat a skillet (Ø 10-inch) with olive oil. Add leek and sauté for 5 minutes. Season with a pinch of salt and pepper.
- Mix eggs, sliced parmesan cheese, paprika, salt, and a pinch of pepper in a large bowl. Add it to the leek, cover with a lid, and let it cook over low to medium heat for 5-10 minutes until the eggs are set, and the parmesan cheese has been melted.
- Sprinkle with parsley and chili pepper! Serve hot.
Notes
- Keeps fresh for 2 days stored in an airtight container in the refrigerator.
- Cheese: Can be cooked without the cheese. Feel free to substitute parmesan cheese with a cheese of your choice.
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