I totally love eggs. I feel they are the best and most versatile ingredient out there. High in protein and nutrients, they are not only healthy for you, they are also delicious! I couldn’t imagine cooking without eggs. Many chefs will tell you that the Egg is the most important ingredient in any kitchen. 

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?

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. 

OK, Enough of me talking. Let’s get cracking!

The Perfect Brunch Frittata

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Prep Time 20 minutes
Ready in 25 minutes


  • 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


  • 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’s Notes

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 the frittata 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. 

Here are a couple other additional tips for nailing this dish. 

Use a box grater to grate the potatoes. Squeeze the shredded potatoes using paper towel to get as much of the moisture out as possible. Spread them out on a hot oiled pan and let the fry away. You want to get them a bit crispy as this adds structure to the frittata. 
Add in any vegetables you have in your fridge. I always like leeks, onions, spinach, mushrooms and tomatoes. Really anything will work great. Never hurts to sprinkle cheese over everything too!
When you pour the eggs into the pan and are cooking, tilt the pan side to side and use a spatula to lift up the side of the frittata to allow some of the uncooked egg to sneak underneath the potatoes. This shortens the cooking time. Don’t worry if there is some uncooked egg on top as it will get cooked under the broiler. 
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