Cast Iron

Frittata with Leeks, Sundried Tomatoes, and Fresh Parmigiano-Reggiano

January 15, 2010
3 Ratings
  • Serves 6-8
Author Notes

I've been making frittatas in my cast-iron skillet quite a lot lately. This is basically a one pot meal, and who doesn't love that. I enjoy this fresh out of the oven over mixed greens for lunch; I also find cold slices to be the perfect breakfast on busy mornings. It's even elegant enough to serve to guests at a brunch! The number of eggs to use will vary depending on how big they are... —WinnieAb

What You'll Need
  • 1 tablespoon organic butter
  • 1 tablespoon olive oil
  • 1 bunch leeks- white parts only, cleaned well and chopped (about 1 1/2 cups)
  • 1 cup sliced mushroons
  • 1 cup chopped fresh basil
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup sun dried tomatoes in oil, drained and julienned
  • 8-10 eggs, preferably organic and free-range
  • 2 tablespoons ricotta cheese
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
  1. Preheat oven to 350°F. In a cast-iron skillet, heat the butter and oil. Add leeks and the sliced mushrooms and fennel and cook over low until they are very soft, about 5 minutes.
  2. Add the herbs and the sun-dried tomatoes and continue to cook for a few more minutes.
  3. Crack the eggs into a large bowl. Add the ricotta and whisk well. Add the grated cheese. Pour egg mixture over the vegetables.
  4. Bake for 15-20 minutes or until the frittata is set (it may take a bit longer, but watch that it doesn't overcook). Allow to cool before slicing. Serve with additional grated cheese on top, if desired.

See what other Food52ers are saying.

  • Carmas
  • Kelsey Banfield
    Kelsey Banfield
  • Babette's Feast
    Babette's Feast
  • AntoniaJames
  • WinnieAb
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

8 Reviews

Claire S. January 13, 2023
Help, how much fennel should I use?
Carmas April 28, 2013
The house was filled with some great smells. It was very fluffy and delicious. Served it over a bed of baby spinach with a balsamic glaze. What a wonderful dish!
Kelsey B. January 16, 2010
This looks awesome - great ingredients. Love the picture of the eggs, too!
WinnieAb January 16, 2010
Thanks Kelsey!
Babette's F. January 16, 2010
Great combination of ingredients, who doesn't like a frittata like this. Thank you for sharing it.
WinnieAb January 16, 2010
Thank you!
AntoniaJames January 16, 2010
Another beauty, WinnieAb. Is there a brand of sun-dried tomatoes in oil that you prefer? I've been rather disappointed by the quality of the oil / taste of the product, even when thoroughly rinsed, of all the oil-packed sundried tomatoes I've used in the past few years . . . . In recent months, I've used the dry ones I get at the store where I buy in bulk all my dry ingredients (The Food Mill in Oakland), but the dehydrated tomotoes seem a bit flat. ALso, they don't have that nice, slightly chewy quality that the ones in oil have. Thanks!
WinnieAb January 16, 2010
Thanks and I do agree with you about the oil not always being high quality...I used "California" brand sun-dried tomatoes which I believe are in a blend of olive oil/canola oil with herbs- not 100% preservative-free, which I would certainly prefer- but I think they are decent. Plus they were already julienned. My most favorite type of tomato to use is in this recipe is actually slow-roasted tomatoes that I made with my organic heirlooms this summer- I froze many batches of those and love to use them, but obviously not everyone has those in the freezer!