Best Leek And Gruyere Frittata Recipes

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ZUCCHINI AND GRUYERE FRITTATA SQUARES



Zucchini and Gruyere Frittata Squares image

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield 30 appetizers

Number Of Ingredients 11

Good olive oil
6 ounces pancetta, 1/2-inch-diced
4 cups medium-diced leeks, white and light green parts (4 leeks), washed and spun dry
8 to 10 ounces small zucchini, thinly sliced in rounds
2 teaspoons fresh thyme leaves, minced
12 extra-large eggs
3/4 cup half-and-half
Kosher salt and freshly ground black pepper
10 ounces grated Gruyere cheese, divided
1/2 cup chopped fresh basil leaves
Julienned fresh basil, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil.
  • Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
  • Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
  • Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature.

LEEK AND GRUYERE FRITTATA



Leek and Gruyere Frittata image

Make and share this Leek and Gruyere Frittata recipe from Food.com.

Provided by Brookelynne26

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 large leek, washed and thinly sliced
coarse salt
fresh ground black pepper
6 large eggs
1/2 cup milk
2 ounces gruyere cheese, grated (about 1/3 cup)

Steps:

  • Preheat oven to 375 degrees F.
  • Heat buuter and oil in a 10 inch cast iron skillet over medium heat.
  • Saute leek slices until sft and barely browned. Season with salt and pepper.
  • Meanwhile, beat eggs and milk together in a mixing bowl. Pour over leeks and sprinkle with cheese. Let cook for about 5 minutes, until edges are just set. Stick in oven for 8 minutes. Frittata should be just set throughout.

Nutrition Facts : Calories 254.3, Fat 19.2, SaturatedFat 8, Cholesterol 306.5, Sodium 174.1, Carbohydrate 5.2, Fiber 0.4, Sugar 1.2, Protein 15

MINI ITALIAN FRITTATAS



Mini Italian Frittatas image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 11

2 tablespoons good olive oil, plus extra for greasing the pans
1 1/2 cups chopped leeks, white and light green parts, washed and spun dry
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
2 1/2 tablespoons julienned fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
8 extra-large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
  • Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
  • In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
  • Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

LEEK, POTATO & GRUYERE FRITTATA



Leek, Potato & Gruyere Frittata image

Found this in a William Sonoma order book and looks so good I wanted to save it to try later. The recommend using a "frittata pan" that cooks on one side, then flips over to cook the second. But think I'll just place in a 350°F oven until done to cook the top. The combination of ingredients sounds too good to let this get lost. As an update, finally got around to making this and found it to have a nice, mild flavor. It was pretty easy too so that's a plus though I do feel I've had others with more taste that I might prefer. Think it may help to add something - maybe some bacon!!

Provided by Bonnie G 2

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons unsalted butter
6 ounces small red potatoes, sliced 1/8-inch thick
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
2 leeks, white and light green portions, rinsed well and thinly sliced
5 eggs
3 tablespoons heavy cream
2 ounces gruyere cheese, shredded
1 tablespoon fresh flat-leaf parsley, finely chopped

Steps:

  • In deep pan over medium-high heat, melt 1 tablespoon of butter.
  • Add potatoes, salt and pepper.
  • Cover with lid (or shallow pan if you have a frittata pan) cook, flipping potatoes occasionally, about 8 minutes.
  • Transfer to bowl.
  • In in same deep pan, over medium heat, melt 1 tablespoon butter.
  • Add leeks, salt and pepper.
  • Cook, stirring occasionally, 6-8 minutes. Transfer to separate bowl.
  • In another bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, salt, pepper and all but 2 tablespoons of leeks.
  • Set pan over medium heat; melt 1/2 tablespoon butter. Add egg mixture; cook until just beginning to set, about 4 minutes. Using rubber spatula left cooked edges and allow uncooked eggs to flow underneath.
  • At this point place in oven at 350°F and cook until eggs are set, about 4 to 6 minutes. (If you have the frittata pan can cover with smaller pan & flip over).
  • Shake pan to loosen frittata, slide unto plate. Garnish with reserved leeks.

POTATO-LEEK FRITTATA



Potato-Leek Frittata image

The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced (1 cup)
2 cups cooked, cubed, peeled potato
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup part-skim ricotta

Steps:

  • Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.
  • Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 208 g, Fat 11 g, Fiber 1 g, Protein 12 g

POTATO AND LEEK FRITTATA



Potato and Leek Frittata image

I love frittatas cause they can be made several hours in advance and served later in the day, at room temperature - when I think they taste best.

Provided by evelynathens

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs potatoes
3 cups thinly sliced white and pale green part leeks, washed well and drained
2 tablespoons butter
12 large eggs
1/2 cup parmesan cheese, grated
1/2 cup gruyere cheese, coarsely grated (or you can use 1 full cup of either cheese)
2 tablespoons snipped fresh chives
2 tablespoons minced fresh parsley
2 tablespoons olive oil

Steps:

  • Steam potatoes, covered, for 20-25 minutes, or until tender.
  • Let cool until they can be handled.
  • Peel and cut crosswise into thin slices.
  • In a 12 inch non-stick skillet, cook the leek in the butter over moderately-low heat, stirring, for 12-15 minutes, or until very soft.
  • Season to taste.
  • In a large bowl, whisk together eggs, ½ cup parmesan, ½ cup gruyere, chives, parsley and season to taste.
  • Whisk until combined well.
  • Stir in leek and potatoes.
  • In the cleaned skillet, heat the oil over moderate heat until hot but not smoking.
  • Pour in egg mixture, distributing potatoes evenly, and cook, without stirring, for 10-12 minutes, or until edge is set but center is slightly soft.
  • Put a plate, larger than the skillet, over the skillet and 'flip' frittata onto it. Gently slilde frittata back into skillet, now browned-side-up and continue cooking until other side has set, about 4 minutes longer.

Nutrition Facts : Calories 405.1, Fat 23.4, SaturatedFat 9.4, Cholesterol 399.4, Sodium 350, Carbohydrate 27.3, Fiber 3.4, Sugar 3.1, Protein 21.5

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