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Artichoke Leek Frittata
Artichoke Leek Frittata
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Spring-inspired frittata packed with sautéed leeks, artichoke hearts, Parmesan, and fresh herbs.
Ingredients:
  • 2 tablespoons butter
  • 2 cups cleaned leeks, white and light green parts only , sliced (sliced in half lengthwise, then sliced crosswise, about 1/4-inch thick slices) (see How to Clean Leeks )
  • 4 ounces frozen artichoke hearts, thawed, sliced into 1/2-inch slices
  • 1/2 teaspoon dried tarragon (can sub 2 teaspoons of chopped fresh tarragon, or dried herbes de Provence or dried thyme)
  • 1/4 teaspoon kosher salt
  • 5 eggs
  • 8 ounces (1 cup) small curd cottage cheese (can use ricotta if you prefer)
  • 2 tablespoons all-purpose flour (omit for gluten-free version)
  • 1/2 teaspoon baking powder
  • 1 cup Parmesan cheese, grated
  • Fresh chives or parsley, chopped, for garnish
Instructions:
  • Sauté the leeks in butter: Melt butter in a medium heatproof skillet. Add the sliced leeks and cook, stirring occasionally, until softened, about 10 minutes.
  • Once the leeks are tender, stir in artichoke hearts, tarragon, and salt. Cook until the artichoke hearts are heated through, then transfer to a bowl and set aside.
  • Prepare the egg batter: Combine eggs and cottage cheese in a medium bowl. In a separate small bowl, whisk together flour, Parmesan, and baking powder. Gently fold the flour mixture into the egg mixture. Mix in artichokes and leeks. Note that the mixture may change color; this is normal and will revert when cooked.
  • Prepare pan: Wipe it clean, melt butter, coat well, swirl in egg mixture with artichokes and leeks evenly distributed. Cook covered on medium-low heat for 12-15 minutes until almost set, ensuring edges don't brown. Gentle and slow cooking is key for a perfectly cooked frittata.
  • Broil to perfection: Preheat the broiler with the rack in the upper third of the oven. Once the frittata is mostly set with a slightly wiggly center, transfer the pan to the oven. Broil for 3 to 4 minutes until lightly browned on top and the center is fully set.
  • Carefully remove the hot pan from the oven. Run an ice cube over the handle for extra safety. Use a blunt knife or metal spatula to loosen the edges and bottom of the frittata. Slide the frittata onto a serving plate and garnish with chives or parsley.

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