Leek and Gruyère Frittata
Eggs baked slow with sweet leeks and melted Gruyère until barely set — a breakfast that's just as good sliced cold at noon.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Written
Method
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Preheat the oven to 375°F and melt the butter in a 10-inch ovenproof skillet over medium heat.
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Add the leeks and a pinch of salt, and cook, stirring occasionally, until they’ve collapsed and turned translucent, about 8 minutes.
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Meanwhile, whisk the eggs, cream, and salt together in a large bowl until no streaks remain.
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Stir half the Gruyère into the egg mixture, then pour it over the leeks in the skillet, tilting to distribute evenly.
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Cook undisturbed on the stovetop until the edges just begin to set, about 2 minutes.
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Scatter the remaining Gruyère over the top and transfer the skillet to the oven.
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Bake until the center is set but still barely jiggles and the top is puffed and golden in spots, 15 to 18 minutes.
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Let rest for 5 minutes, then scatter with chives and cut into wedges.
Notes
Pull it while the center still has a slight wobble — it keeps cooking in the residual heat of the pan, and a frittata baked until fully firm before resting turns rubbery by the time it hits the table. The wide surface area of a wide skillet also matters more than you’d think: crowd the eggs into a smaller pot and the center takes so long to set that the edges turn tough waiting for it.
Swap the leeks for a bunch of scallions or a handful of sautéed spinach if that’s what’s around, and Gruyère for any cheese that melts well — cheddar or fontina both work. It’s built for breakfast but sits at room temperature for hours without suffering, which makes it as much a brunch-table dish as a weekday one.