Leeks for Breakfast, Lunch or Dinner

No matter what meal you make of this recipe, one thing is for sure: You’re going to want to make it again very soon.

We’re in love with leeks this January, so we’re partnering with Sara Forte of Sprouted Kitchen to share tips, insights and recipes featuring the onion’s cousin.

Some dishes are equal parts easy and impressive, as good for a weeknight dinner as they are for a brunch get-together. This frittata is one of those dishes, and the best part is once you get the hang of the technique, the ingredients (save for the eggs) are totally interchangeable and up to you.

Fresh herbs make a beautiful pairing with eggs because they brighten up the creamy notes of the eggs (and any additional cheeses and such). In this recipe, we combine parsley, chives and a little bit of thyme. If you’re feeling an Italian or Mexican influence, toss in some fresh oregano. Be wary of basil, it is an herb that tends to turn black and lose its fresh flavor with heat, so if you want to add some, plan to sprinkle it on top after baking.

The real ingredient of honor here is the leek. Leeks have a gentle onion flavor that becomes sweet after a little time with the heat. They are typically purchased with dirt still between their layers, so simply slice them in half length-wise and rinse between the layers until clean.

To bulk this recipe up for a crowd, add some roasted baby potatoes on the side. Or, if you’re feeding a more omnivorous group, a half-pound of roughly chopped, crispy bacon mixed in with the other ingredients works well here too. We’ve also been known to put a slice of frittata between two pieces of toast and call it a sandwich.

If you need to work ahead, whisk the eggs and milk and caramelize the leeks a day in advance, and store them covered in the fridge until ready to use. Bring them to room temperature and then continue with the recipe.

Live.Love.Lux Tip: Cook leeks to perfection with the precise heat control of the Electrolux Gas Range.

Cast Iron Frittata of Caramelized Leeks, Herbs + Soft Goat's Cheese

"When it comes to cooking this frittata,I prefer this in a 10” cast iron skillet so it is nice and thick, as they are deep pans, but this amount will fit in a 12” as well. Simply adjust the baking time down as it will be thinner." - Sara

Servings: 6 - 8



10 extra large eggs

1/2 cup half and half

Pinch of cayenne

Sea salt, as needed

Fresh ground pepper

1 tablespoon extra virgin olive oil, plus more to drizzle

1 large or 2 medium leeks, halved and cleaned

1/3 cup well chopped flat leaf parsley

1/4 cup well chopped chives

2 tablespoon thyme leaves

1 tablespoon unsalted butter

4 ounces soft goat cheese

Hot sauce, optional


Preheat the oven to 350°F. In a large mixing bowl, combine the eggs, half and half, and cayenne until well mixed (the color should be uniform). Season generously with salt and pepper.

Heat the oil in a 10” cast iron pan over medium heat. Slice the leeks into thin half moons. Add them to the hot pan with a pinch of salt and sauté. Turn the heat down a touch and continue to cook another 15 minutes until very well softened and reduced by half.

Add the leeks into the egg mixture along with the parsley, chives and thyme and mix well. Leave the cast iron on low heat. Melt the butter in the pan and swirl it around to coat the bottom. Tip the egg mixture into the pan and cook until the edges barely begin to set — about 8 minutes. Sprinkle the goat cheese on top, drizzle it with olive oil and transfer it to the oven on the middle rack.

Bake for 16-20 minutes until just barely set in the center. Be careful not to overcook. It will continue to cook as it rests. Remove from the oven and let it rest for 5 minutes before serving. Garnish with some extra chopped herbs. Serve with hot sauce on the side.

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