How to make Leek and Spinach Frittata: Powerfully Delicious & Heartwarming 💚🥗

🌟 Introduction

If you’re looking for a vibrant, nourishing and effortlessly delicious dish, then the Leek and Spinach Frittata is exactly what your week needs. With tender sautéed leeks, vibrant spinach leaves and fluffy eggs baked to golden perfection, this one-pan wonder delivers both comfort and nutrition. In this blog post, you’ll learn exactly how to make a Leek and Spinach Frittata, from the ingredient list to pro tips, variations and full nutritional breakdown. Let’s dive in!

🧡 Why You’ll Love This Recipe

• It’s a versatile dish: breakfast, brunch, lunch or dinner — you choose.
• It’s packed with fresh vegetables (leeks and spinach) that bring colour, flavour and nutrients.
• The recipe shows how to make a Leek and Spinach Frittata in a way that is straightforward yet impressive — perfect for both everyday cooking and entertaining.
• It’s balanced: eggs for protein, greens for fibre and vitamins, minimal fuss.
• Leftovers re-heat beautifully — ideal for meal prep or next-day eats.

🛒Ingredients needed

Here’s exactly what you’ll need to make a brilliant Leek and Spinach Frittata:

• 6 large free-range eggs (room temperature)
• 2 medium leeks, white and light-green parts only, trimmed, thoroughly washed and sliced into ½ cm rings
• 200 g fresh spinach leaves, washed and roughly chopped
• 100 ml whole milk (or light cream if you prefer richer)
• 50 g grated cheddar or your favourite melting cheese (optional, for extra flavour)
• 1 tablespoon olive oil (or butter) for sautéing
• 1 medium garlic clove, minced
• Sea salt and freshly ground black pepper, to taste
• A pinch of nutmeg (optional, to elevate the greens)
• Fresh herbs (e.g., chopped parsley or chives) for garnish

🍳Equipment needed

You don’t need fancy tools — just reliable ones:

• One 10- to 12-inch oven-proof skillet (cast-iron or non-stick oven-safe pan preferred)
• Mixing bowl
• Whisk or fork
• Spatula or wooden spoon for sautéing leeks and spinach
• Oven mitt or handle cover (the skillet handle will get hot)
• Oven, preheated to bake your frittata

👩‍🍳 Step-by-Step Guide (How to Make a Leek and Spinach Frittata)

Step 1: Preheat and prep

1. Preheat your oven to 190 °C (375 °F). While it’s heating, crack the eggs into your mixing bowl, add the milk, a good pinch of salt and pepper, and whisk until blended. Set aside.

Step 2: Sauté the leeks

2. In the skillet, heat the olive oil over medium heat.
3. Add the sliced leeks and cook gently for about 4–5 minutes until they soften and start to become translucent (but not browned).
4. Then add the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Wilt the spinach

1. Add the chopped spinach to the skillet and stir until it just wilts — this should take about 1–2 minutes.
2. If there’s excess liquid, you can drain a little off.
3. At this point, season with a small pinch of nutmeg (if using) and adjust salt/pepper.

Step 4: Combine eggs and veggies

1. Pour the egg-milk mixture over the sautéed leeks and spinach in the skillet.
2. Gently stir so the vegetables are evenly distributed and the eggs fill the pan surface smoothly.
3. If you’re using cheese, sprinkle the grated cheddar on top now.

Step 5: Bake the frittata

1. Transfer the skillet into the preheated oven.
2. Bake for approximately 12-15 minutes, or until the eggs are set, the top is lightly golden, and the centre no longer jiggles.

Step 6: Cool and garnish

1. Remove the skillet from the oven using your oven mitt.
2. Let the frittata rest for about 3-5 minutes — this helps it firm up and makes slicing easier.
3. Sprinkle chopped fresh herbs over the top for that finishing touch.

Step 7: Serve

1. Slice into wedges and serve warm or at room temperature. Enjoy!

Your Leek and Spinach Frittata is ready to enjoy! 

Tips for a Perfect Result ✅

• Make sure the leeks are fully cleaned — they often hide grit between layers.
• Don’t overcook the sauté stage: you want softened leeks and wilted spinach, not crispy or over-browned greens.
• Whisk the eggs and milk thoroughly to incorporate air — this helps the frittata rise slightly and gives a light texture.
• Use an oven-proof skillet that goes from stovetop to oven, so you avoid transferring your food and risk losing heat.
• Keep an eye on the baking time: remove when the centre is just set — it will carry residual heat and firm further during rest.
• Let the frittata rest before serving: it slices cleaner and holds together better.
• Feel free to add other flavour gems: a splash of cream, a handful of diced cherry tomatoes before baking, or fresh herbs stirred into the eggs for extra aroma.

🥗 Serving Suggestions

This splendid Leek and Spinach Frittata can be served in several ways:

• Serve with a crisp side salad (baby rocket, cherry tomatoes, a drizzle of lemon-olive oil) for a light lunch.
• Pair with crusty bread and a dollop of yoghurt or sour cream for brunch.
• Serve warm with roasted potatoes or sweet-potato wedges for a hearty dinner.
• Leftovers? Chill and enjoy cold (even tastes great the next day!) or re-heat gently for a quick breakfast.

🌍 Delicious Variations

• Cheese-free / vegetarian friendly: omit the cheddar and top with sliced avocado or dollops of hummus instead.
• Mediterranean twist: add chopped sun-dried tomatoes and crumbled feta in place of cheddar.
• Spicy kick: include a small chopped red chilli or a pinch of chilli flakes when sautéing the leeks.
• Herb-rich: stir in fresh dill or basil into the whisked eggs for extra fragrance.
• Mini frittatas: pour the mixture into greased muffin tins for individual portions — bake ~10 minutes at 180 °C.

📊Nutritional Information (Approximate per Serving)

Nutrient	Approximate per serving*	% Daily Value (DV)†
Calories	~210 kcal	—
Protein	~15 g	~30%
Total Fat	~12 g	~18%
Saturated Fat	~4 g	~20%
Carbohydrates	~6 g	~2%
Dietary Fibre	~1.5 g	~6%
Vitamin A	high (from spinach)	—
Iron	moderate	—

Based on dividing into 4 servings. Data adapted from sources for similar vegetable-frittata dishes.
†Percent Daily Values based on 2,000 kcal diet.

🌿 Health Benefits and Advice

The Leek and Spinach Frittata is not only delicious but also packs a healthful punch:

• Eggs provide high-quality protein and essential amino acids.
• Spinach delivers vitamins A, C and K, folate, and iron — supporting vision, immunity and healthy blood.
• Leeks are a milder member of the onion family and bring flavonoids and prebiotic fibre for gut health.
• Using olive oil (rather than heavy butter) helps maintain a healthier fat profile.
• Because this dish is rich in vegetables and moderate in carbs, it’s a good choice for balanced eating, weight management, or low-carb-friendly menus.

Advice: If you’re watching cholesterol, you might choose to reduce the number of whole eggs (for instance, 4 eggs + 2 egg whites) and increase the spinach portion. Also, watch added salt and cheese if you’re on a sodium-restricted diet.

❓Frequently Asked Questions (FAQs)

Q1: Can I use frozen spinach instead of fresh?
👉Yes, you can. Just thaw and squeeze out excess water before adding to the skillet, so your frittata doesn’t become watery.

Q2: Can I make this ahead and reheat it?
👉Absolutely! You can bake it, let it cool, and then refrigerate it. Reheat gently in the oven or microwave. It also works great cold for a next-day brunch.

Q3: What size skillet should I use?
👉A 10- to 12-inch oven-proof skillet works well for the amounts listed. If you use a larger panelled dish, the frittata will be thinner and cook faster — adjust timing accordingly.

Q4: Can I add meat to this recipe?
👉Yes — diced cooked ham, bacon lardons or chorizo would work nicely. Just ensure you sauté or cook the meat first, drain any excess fat, then continue with step 3.

Q5: How do I know when the frittata is cooked?
👉The edges should be set, the top lightly golden, and the centre should not jiggle when you gently move the pan. Letting it rest for a few minutes helps the centre finish cooking.

💭Final Thought

In just one pan and under 30 minutes, you can master how to make a Leek and Spinach Frittata that is both delightful and nourishing. Whether you’re feeding a family, prepping for a brunch, or simply treating yourself to a wholesome meal, this dish delivers flavour, colour and health in one go. Bring on the leeks, load up the greens and bake your way to an elegant, fuss-free egg dish. Enjoy every vibrant slice! 🥳

• 🥔🌿 How to Make Leek and Potato Soup: A Comforting, Creamy & Flavour-Packed Delight
• How to make Leek and Spinach Frittata: Powerfully Delicious & Heartwarming 💚🥗
• 🧀 How to Make a Delicious, Empowering Leek Pasta with Parmesan – The Ultimate Comfort Recipe
• 🥓✨ How to Make Leek and Bacon Quiche – The Ultimate Savory Delight!
• How to Make Leek and Goat Cheese Tart: A Delightfully Irresistible and Creamy Recipe You’ll Love 💛