Lunch: Ham and Leek Frittata

A brunch staple, this light and fluffy egg dish will wow (and fill) your guests!

Ingredients

8 oz. small red potatoes
3 tbsp. extra-virgin olive oil
Coarse salt and freshly ground pepper
12 large eggs
2 tsp. Dijon mustard
2 dash Hot sauce
2 tbsp. unsalted butter
2 leeks
8 oz. baked ham

Instructions

Preheat oven to 400 degrees F. Arrange potatoes on a rimmed baking sheet. Drizzle with 1 tablespoon oil; season with salt and pepper. Roast until tender and golden brown, about 30 minutes. Set aside.
Preheat broiler. Whisk eggs, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the hot sauce in a large bowl; set aside.
Heat butter and remaining 2 tablespoons oil in a large cast-iron skillet over medium heat until butter has melted. Add leeks; cook, stirring, until soft, about 5 minutes. Add ham; cook, stirring, until heated through, about 2 minutes.
Add egg mixture, and gently stir with a heatproof rubber spatula. Cook, using spatula to pull eggs away from sides, allowing uncooked egg to run underneath, until almost set, about 8 minutes.
Arrange potatoes over top of frittata. Broil frittata until set and lightly golden, 30 seconds to 1 minute. Serve, cut in wedges, warm or at room temperature.

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