Breakfast / Brunch
Potato & Leek Frittata
If you’re a fan of omelets, egg casseroles, and baked egg dishes, bring them all together in this extra-special Italian omelet.
It's important to thoroughly stir the fillings into the egg mixture as the frittata sets up so they don't all end up on the bottom of the frittata.
Preheat oven to 350°.
Boil potatoes in a pot of salted water until fork-tender, 5 minutes. Drain potatoes and set aside.
Whisk together eggs, cream, salt, and pepper in a large bowl. Stir in goat cheese; set aside.
Melt butter in a 10-inch ovenproof nonstick skillet over high heat. Add potatoes and cook to brown, about 5 minutes. Stir in leeks; cook until soft, 2–3 minutes. Add tarragon and cook until fragrant, 1 minute. Reduce heat to medium-low.
Pour in egg mixture and gently stir to evenly distribute ingredients. Cook egg mixture until it begins to set, 2–3 minutes.
Transfer skillet to oven. Bake frittata until center is set, about 15–20 minutes; remove from oven and let rest 5 minutes.
To unmold, run a rubber spatula around pan edges to loosen frittata. Place a large plate, serving side down, over skillet, then flip skillet and plate over together. To serve, place serving plate on top of inverted frittata and flip again.
Cook potatoes until fork-tender, then sauté until slightly browned. They'll finish cooking in the frittata.
Stir mixture to distribute fillings. Once the eggs thicken and begin to set, transfer the frittata to the oven.
To serve, flip the frittata upside-down onto a spare plate, then flip right-side-up onto serving plate.
% Daily Value*
Total Fat 18g 27%
Saturated Fat 10g 50%
Cholesterol 357mg 119%
Sodium 399mg 16%
Carbs 9g 3%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.