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leek frittata with parmesan cheese
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5 from 1 vote

Leek Frittata

Quick Leek Frittata Recipe with Parmesan Cheese! A protein-rich and healthy breakfast, side dish, or light dinner!
Course Breakfast
Cuisine Vegetarian
Keyword frittata recipe, how to make a frittata, leek frittata
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 328kcal
Author Aline Cueni


  • 1 tbsp olive oil
  • 1 ½ cup leek thinly sliced
  • 4 oragnic eggs
  • ½ cup 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


  • 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.


  • 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.


Calories: 328kcal | Carbohydrates: 11g | Protein: 21g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 344mg | Sodium: 1121mg | Potassium: 276mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2029IU | Vitamin C: 8mg | Calcium: 386mg | Iron: 3mg