Potato-Leek Frittata

It took me awhile to come around to frittatas, but I have to admit: they might be the perfect brunch food.  They are savory and flavorful at their best, accommodate endless variations, and are delicious at every temperature.  This is the quintessential spring frittata: potatoes, leeks, and well-seasoned eggs that come together in a dish where the whole is greater than the sum of its parts.  It’s easy, fairly quick, and practically a guaranteed crowd-pleaser.  What better dish to serve on a lazy Sunday morning in spring?

Potato-Leek Frittata

1 tablespoon extra virgin olive oil
1 leek, cleaned and sliced (white and light green parts only)
2 russet potatoes, cleaned and thinly sliced
6 eggs
2 tablespoons skim milk
pinch salt and pepper
minced chives or freeze-dried chives (optional)

  • Preheat oven to 350 degrees Fahrenheit.
  • Heat olive oil in a nonstick pan.  Add leeks and season with salt.  Saute until leeks are beginning to soften.
  • Arrange potato slices over leeks in concentric circles.
  • Meanwhile, beat together eggs, milk, salt and pepper.  Pour egg mixture over potatoes and jiggle pan until egg mixture fills in all crevices.  Cook until sides are just beginning to set.  Transfer to oven.
  • Bake 30 minutes.  Remove from oven and allow to cool slightly.  Remove to a serving platter and garnish with chives if desired.  Serve hot, at room temperature, or cool.

Source: Covered In Flour

Eggs Baked in Pattypan Squash


I first saw this on TheKitchn and knew immediately that I had to make it.  First of all, who doesn’t love pattypan squash?  They’re like little flying saucers!  It had never occurred to me to bake eggs in them, but wow, what a genius idea!  And the taste – oh, man, out of this world.  (Pardon the joke.  Sometimes I just can’t stop myself.)  The sweet roasted squash, caramelized shallots, and creamy baked eggs combine to form a perfect union of flavors and textures.  The folks over at TheKitchn are right; this would make an excellent vegetarian brunch entree.  But we ate it for dinner and you know what?  It was pretty darn good then, too.

Eggs Baked in Pattypan Squash

4 medium pattypan squashes
4 eggs
2 shallots
extra-virgin olive oil
kosher salt and black pepper
chives, for garnish (optional)

  • Preheat the oven to 375 degrees Fahrenheit.  Cut tops off pattypans and scoop out the insides with a spoon; discard.  Arrange pattypan shells and tops on a foil-lined baking sheet and drizzle olive oil over.  Season with kosher salt and black pepper.  Roast 20-25 minutes.
  • While pattypans are roasting, slice shallots into rings.  In a nonstick pan, saute shallots with a litle olive oil and salt until golden.  Turn off heat and allow shallots to sit.
  • Remove pattypans from oven.  Set tops aside, leaving shells on baking sheet.  Spoon equal parts sauteed shallots into pattypan shells and top with one egg in each shell.  (Be careful; the egg whites might overflow a little.  It’s not a big deal, but if you know your eggs are too big to fit into the shells, open them over a bowl and allow some of the white to run into the bowl before adding the rest of the egg to the shell.)
  • Sprinkle with more salt and pepper, if desired.  Return to oven and bake for an additional 15-20 minutes, until whites are set.  (The yolks will be about half-set at this time.  If you want your yolks completely runny, like a soft-boiled egg, make it closer to 15 than 20.)
  • Remove from oven; garnish with pattypan tops and, if desired, with chopped chives.  Serve with toast points and green salad.

Yield: Serves 4 for brunch with sides, or 2 for dinner.


Source: Adapted from Sunset Magazine, originally seen on TheKitchn.