Herb and Leek Frittata for #SundaySupper

Hi friends! This week the Sunday Supper Movement is celebrating Easy Spring recipes and I’m excited to share my Herb and Leek Frittata with you! A frittata is a thick omelet, cooked on the stovetop and then finished in the oven, often under the broiler to lightly brown the top and make it puffy and delicious. The main differences between a frittata and a quiche are that a frittata doesn’t have a crust and usually doesn’t contain any milk or cream in the recipe. So, if you love quiches, but not all the calories, this frittata is for you!

Herb and Leek Frittata for #SundaySupper

Do yourself a favor and take advantage of the delicious fresh herbs and vegetables coming into season right now. This frittata is filled with thyme, basil, parsley, hearty slices of leeks and asparagus and some mushrooms thrown in for their meaty goodness. You can enjoy this dish as breakfast or brunch or even serve it as a light dinner with a nice side salad!

One thing you should know about Leeks, is they can be very dirty. Make sure they are well rinsed before you slice them. If you’re not sure, go back and rinse them one more time. Better safe, than a mouthful of grit later.

Herb and Leek Frittata for #SundaySupper

Herb and Leek Frittata for #SundaySupper

This recipe is scaled down so it’s perfect for two people. I love it for breakfast with plenty of fresh fruit and hot coffee! The melty cheese on top doesn’t hurt either.

Herb and Leek Frittata for #SundaySupper

Herb and Leek Frittata for #SundaySupper

A light and delicious frittata, filled with spring herbs and vegetables! Perfect for breakfast, dinner or anything in-between!

  • 4 eggs, beaten
  • 1/2 teaspoon black pepper
  • Pinch salt
  • 1/4 cup sliced leeks, both white and green parts
  • 1/4 cup thinly sliced asparagus
  • 2 large white button mushrooms, sliced and cut into bite size chunks
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh basil leaves, chiffonade
  • 1 tablespoon chopped parsley leaves
  • 1/3 cup grated cheddar cheese, divided
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon unsalted butter

Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, salt, and pepper. Set aside.

Heat a 6-inch non-stick, oven safe saute pan over medium high heat.

Add butter to pan and melt. Add leeks and asparagus and saute for about 2 minutes.

Add mushrooms and herbs and continue to saute for another minute or so.

Pour egg mixture into pan and add about 3/4 of the cheese.

Stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.

Sprinkle with remaining cheddar cheese and parmesan cheeses.

Place pan into oven and broil for 2 to 3 minutes, until lightly browned and fluffy.

Remove from pan and cut into wedges. Serve immediately.

Herb and Leek Frittata for #SundaySupper

Here are even more great (and easy) Spring Recipes for you to enjoy from the Sunday Supper Tastemakers! I’m especially looking at those Oatmeal Rhubarb Bars, the Thai Spring Rolls or the Prosciutto Wrapped Salmon. It doesn’t matter, they ALL look amazing! Oh man, Spring is looking mighty delicious right now! Thanks to Anne from Simple and Savory for hosting this fun event.


Cakes, Pies, and Sweets

Cookies and Bars

Main Courses



Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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