The Perfect Brunch Frittata
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
This tomato, Leek, and cheddar Frittata recipe is one of my favourites. My family honestly makes this a couple times a week as it is so easy and incredibly satisfying. Perfect for breakfast, brunch, or a quick dinner. A great meal idea to keep up your sleeve for when you need something delicious, fast!
What is a frittata
For those of you who may not be familiar, is an egg based dish similar to a crustless quiche or scrambled eggs. You can really add in any meats, vegetables, or cheese that you have in your fridge making it a very versatile dish.
Keys to making a great frittata
I have made a number of frittatas in my day and this method is really fail proof. I used to get so scared when flipping it over as it would always fall apart. The method used in this recipe removes that fear as you never need to flip the frittata. Instead you cool the vegetables first, pour in the egg mixture and then cook in the pan until the eggs are 90% set. For the last 10% of cooking, I place the whole pan in the oven under the broiler to finish cooking the top. This melts the cheese, and gives the whole dish a nice crunch. Just lovely.
Other recipes to like this Frittata to check out!
Ingredients:
- 6 eggs
- ¼ cup grated smoked cheddar
- 1 medium sized russet potato, grated and dried in a paper towel
- ½ cup sliced leeks
- ½ cup spinach
- ¼ cup fresh basil
- ½ cup cherry tomatoes
- 2 tbsp olive oil
- 1 pinch salt and pepper
Instructions:
- First things first, place a medium-sized nonstick pan over medium-high heat. Pour in 1 tbs of olive oil and then add in the grated potatoes. Spread the potatoes out and let them fry in the pan undisturbed for about 90 seconds. You want to see some browning.
- Once potatoes start to brown, add in the leeks and spinach and give a quick stir. Season with salt.
- Turn the oven broiler on high.
- Pour the scrambled eggs into the pan and let bubble away. Let cook on the pan for about 5-7 minutes until the mixture is about 80-90% cooked. Next add in the cherry tomatoes and the cheddar cheese.
- Make sure the oven rack is as close to the broiler as possible, and then slide the pan under the heat until the top is set. Around 60 seconds.
- Remove from the oven and drizzle with olive oil, season with salt, and finally garnish with fresh basil.
- Enjoy!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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This was a lovely surprise for dinner!
I doubled the shredded potato, added diced like lightly fried onions and mushrooms.
The extra shredded potatoes gave it a crispy crust like a giant potato pancake and easily slid out of the pan. It’s a keeper, TY Andy!
That sounds so good, See! ! Love the idea of doubling the potatoes and adding mushrooms and onions for that savory kick. Thanks for sharing your version!
I have made your artisan bread and it is always a crowd pleaser! This Fritata recipe looks amazing and I can’t wait to try it!
Thanks so much, Debbie! So glad the bread’s been a hit—hope you love the frittata just as much!