Artichoke Leek Frittata

Frittatas, as simple as they seem, can be a challenge to pull off well. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. A frittata should be firm enough to have structure, while at the same time, tender to the bite. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting.

The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Cottage cheese. Not fan? No worries. The cottage cheese will melt into the surrounding eggs and other ingredients, and just make it all taste good.

Here’s a fritta perfect for spring, with fresh chopped leeks and artichoke hearts, Parmesan and cottage cheeses, and seasoned with tarragon. Enjoy!

Artichoke Leek Frittata Recipe

  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4.

Ingredients

  • 2 Tbsp butter
  • 2 cups sliced, cleaned leeks, white and light green parts only  (sliced in half lengthwise, then sliced crosswise, about 1/4-inch thick slices) (see How to Clean Leeks)
  • 4 ounces frozen artichoke hearts, thawed, sliced into 1/2-inch slices
  • 1/2 teaspoon dried tarragon (can sub 2 teaspoons of chopped fresh tarragon, or dried herbes de Provence or dried thyme)
  • 1/4 teaspoon Kosher salt
  • 5 eggs
  • 8 ounces (1 cup) small curd cottage cheese (can use ricotta if you prefer)
  • 2 Tbsp all purpose flour (omit for gluten-free version)
  • 1/2 teaspoon baking powder
  • 1 cup grated Parmesan cheese
  • Fresh chopped chives or parsley for garnish

Method

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1 In an 8 to 9-inch oven-proof stick-free pan (like hard anodized aluminum with stainless handle) or well seasoned cast-iron pan, melt butter on medium heat. Add the sliced leeks and gently cook until softened, about 10 minutes. Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt. Cook until the artichoke hearts are warmed through, then remove from pan to a bowl and set aside.

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2 In a medium bowl, whisk together the eggs and the cottage cheese. In a small bowl, whisk together the flour, Parmesan, and baking powder. Add the flour mixture to the egg mixture and whisk. Stir the artichokes and leeks into the egg  mixture. Note that the color of the mixture may change, don't worry if this happens, it will go back to normal when cooked.

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3 Wipe out the pan with a paper towel. Then melt another tablespoon of butter into the pan on medium heat, and swirl along the bottom and sides to coat well. Pour the egg mixture into the pan, swirling to make sure the artichokes and leeks are evenly distributed. Lower the heat. Cover the pan, slowly cook on the stove top for 12 to 15 minutes, until all but the center has set. You'll need to check every few minutes. The heat should be high enough to set the mixture, but low enough so that the edges don't brown. This frittata benefits from slow, gentle cooking.

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4 Place rack in upper third of oven. Preheat the broiler. When the frittata is mostly set, except for the center which is still wiggly, place the pan in the oven. Broil for 3 to 4 minutes until the top is lightly browned and the center has set.

5 Remove pan from oven. (Be careful about the hot handle! Use a pot holder. I like to run an ice cube over the handle to to be extra safe.) Use a blunt knife or a metal spatula to loosen the edges of the frittata from the pan. Gently insert the spatula under the frittata to loosen it from the bottom of the pan. Then gently slide the frittata onto a serving plate.

Garnish with chives or parsley to serve.

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Links:

Slow Cooker Frittata with Artichoke Hearts, Red Pepper, and Feta from Kalyn's Kitchen

Lemon Frittata with Leeks and Goat Cheese from The Kitchn

Prosciutto and Artichoke Quiche from Healthy Delicious

Artichoke Leek Frittata on Simply Recipes

25 Comments

  1. LaWanda

    While I love frittatas, I have never been able to master the art of making them. As such, I rarely eat them. Your Artichoke Leek Frittata recipe has inspired me to try again. The idea of using cottage cheese is new, but I am willing to give it a try. By the way, I love how you include photos within your step-by-step instructions… love your site.

  2. Christine

    It looks sublime on that beautiful plate. What is the pattern?

  3. Sandy S

    Ready to make this now! And, thanking you Elise for the inspiration as well as recipe. My local market has not had either the Pacific Black Cod/sable fish or even a really good looking piece of smoked salmon for either of your previous recipes that I very much want to try. So, I was feeling a little bumbed and without time to go looking for either. (This market drives me crazy. Big name grocery that can be very uninspired when it comes to selection of produce, as well. And I live in a state that has tons of local organic farms near by!?! But, back to the topic of Artichoke Leek Frittata!!
    I will be making it with a GF flour blend and paying attention to your advice about the importance of slow cooking at a low temperature. Crossing my fingers that it comes out even 1/2 as nice as yours!

  4. Rachel

    This looks delicious, and extra nice on that lovely plate. Thanks for another inspiring recipe!

  5. KalynsKitchen

    Your frittata is really gorgeous. I love cottage cheese with eggs; great idea to use it here.

  6. Di Truter

    Hi Elise
    I live in South Africa and receive your recipes via email..they are great and really “Simple”. I have made your Jerusalem Artichoke soup numerous times and it is really delicious :) My problem is that I cannot find any other recipe (I cant only use them for soup!) Do you have any suggestions?
    Many thanks.
    Di Truter

    • Elise

      Great question! When I was a kid we used to eat them raw, like a water chestnut or jicama. But eaten that way they can be sort of gassy. You can also fry them or pickle them. Do a search for jerusalem artichoke recipes over at my friend Hank’s site, Hunter Angler Gardener Cook.

      • Sandy S

        Must say that this frittata recipe is a real keeper! Very good and pretty easy to make and clean-up after, which sad to say, is often a consideration. Must also say thank you for this link to Hank’s website. Have saved his beautiful ‘dawn in Dunnigan’ pic. Lots there for even non-red meat eaters like me.

  7. Louise

    Delicious! I didn’t have leeks, but I had some leftover caramelized onions and they seemed to work just fine. Also threw in some leftover broccoli and it was the perfect way to use it up once it was past it’s prime (ie: a little soggy). Also delicious cold the next day – possibly even better. I’m just curious – the other frittata recipes I have don’t use flour. What does it do here?

    • Elise

      Hi Louise, the flour just adds a little more structure to the frittata. You could skip it if you wanted to.

  8. Katie H.

    This looks great! Most of my intentions to make frittatas and omelettes end up as a big egg scramble with the same ingredients. While still delicious, I need to stick it out next time.

    One question, Elise: what’s the importance of wiping out the pan after cooking the leeks in butter, only to add butter again?

    • Elise

      Hi Katie, you need to have a clean pan to melt the butter in to help keep the frittata from sticking to the pan when you remove it.

  9. Anne

    Hi Elise I am new at using leeks. What parts of the leeks should I use in making this recipe. Thanks, Anne

    • Elise

      Hi Anne, the white and light green parts only. In fact, when shopping for leeks, look for those that have a lot of white. The tough dark green tops are too tough to use in this recipe. For advice on how to clean them, check out our steps here: How to Clean Leeks.

  10. Beth

    Does this recipe use globe or jerusalem artichokes? I don’t think we can get them in the freezer section where I live…how would I prepare them from fresh to use in this recipe?

    • Elise

      Hi Beth, the recipe uses globe artichokes, not Jerusalem. If you can’t find frozen, you should be able to find canned artichokes, packed in water (not marinated in oil). If you want to make the recipe using fresh artichokes, follow the directions on How to Trim an Artichoke to trim one artichoke. Cut up the trimmed heart and stem into quarters or eights and steam for 15 minutes or until tender.

  11. Lisa

    I am gluten free and glad to read in the comments that I can leave out the flour. I’m fascinated with the addition of cottage cheese. Can’t wait to try!

  12. Ashley Crawford

    The frittata was easy and turned out wonderful! Thank you for sharing Elise!

  13. Againstthegrain

    I love making frittatas; I slightly panic when I start using the last dozen eggs (I usually try to keep close to 3 dozen on hand because I rely on eggs so much).

    Frittata are one of my go-to items on “clean out the fridge” night before our next CSA produce box arrives. I also make frittatas when I’m out of time & inspiration, because they take the same amount of time as going out for takeaway or ordering delivery food. Frittata are so good served hot, warm, and room temperature, so they are great for staggered meals when everyone is arriving home at different times, not to mention leftovers are great the next day.

    This might be TMI, but the artichoke & leek combination is a real winner, too, because it combines two great sources of soluble fiber which feeds certain beneficial gut bacteria species found in the colon. Everyone wins!

  14. Elizabeth

    Can the frittata be made in advance, say the day before?

    • Elise

      Hi Elizabeth, I have had leftover frittata that was reheated in the microwave and it was good. I think it’s best made fresh of course, but it was still good reheated.

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