Artichoke Leek Frittata

Artichoke Leek Frittata! Tender frittata with eggs, sautéed leeks, artichoke hearts, Parmesan, tarragon and chives. Perfect for Spring!

Artichoke Leek Frittata
Elise Bauer

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

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 4 servings


  • 2 tablespoons butter

  • 2 cups cleaned leeks, white and light green parts only, sliced (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 tablespoons all-purpose flour (omit for gluten-free version)

  • 1/2 teaspoon baking powder

  • 1 cup Parmesan cheese, grated

  • Fresh chives or parsley, chopped, for garnish


  1. Cook the leeks in butter:

    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.

    Elise Bauer
    Elise Bauer
  2. Add artichoke hearts, tarragon, salt:

    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.

  3. Make the egg batter:

    In a medium bowl, whisk together the eggs and the cottage cheese.

    Elise Bauer

    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.

  4. Pour egg mixture into pan and gently cook:

    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.

    Elise Bauer
    Elise Bauer

    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.

  5. Finish in the broiler:

    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.

    Elise Bauer
    Elise Bauer
  6. Serve:

    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.


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
Elise Bauer
Nutrition Facts (per serving)
347 Calories
21g Fat
16g Carbs
23g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 347
% Daily Value*
Total Fat 21g 27%
Saturated Fat 10g 52%
Cholesterol 279mg 93%
Sodium 954mg 41%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 23g
Vitamin C 6mg 28%
Calcium 356mg 27%
Iron 2mg 13%
Potassium 332mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.