Recipe: Classic Ham and Leek Frittata
A frittata is a classic Italian egg dish, similar to a French omelet or a quiche, which is typically enriched with meats, cheeses, and vegetables, and is usually flavored with herbs. I love them. They are great for any meal of the day, hot or cold, but are the perfect brunch meal. There are an endless amount of frittata recipes, as they can be made out of any concoction of ingredients you can come up with. And I will admit, I’ve made better tasting versions than this classic recipe I’m sharing today. But being a classic, I wanted to post this as an introduction to the delicious world of frittata’s. Make it. It’s good. And then build upon it’s basics to create your own delicious frittatas. Once you start, you will become addicted to them much like I am. Happy cooking… enjoy!
Ham and Leek Frittata Ingredients
- 6 large eggs, farm fresh if you have them
- 1/2 cup milk, whole is best but 2% will work
- 3 oz mixed grated aged cheese (I recommend half Gruyère and half Irish white cheddar)
- 3 oz chopped ham
- 1 leek, white and light green base only, chopped
- 1 Yukon gold potato (around 6 oz), diced
- 2 tablespoons unsalted butter
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon back pepper
How to Make a Classic Frittata
Turn on oven to preheat to 350°.
Heat a 10-inch cast iron skillet over high heat until medium-hot. Reduce heat to medium. Add butter and melt until bubbling, swirling to coat the pan. Add the diced potato and cook, stirring occasionally, until soft and lightly browned.
Whisking Eggs to Make a Frittata is Crucial
As potato is cooking, crack the eggs in a mixing bowl and beat with a whisk until the yolks are completely incorporated into the whites. Beat them longer than you would normal scrambled eggs, so as to incorporate more air into them. The air helps the frittata to bake up light and fluffy. Add the salt, pepper, thyme, and milk, and beat again until smooth and lightly frothy.
Once potatoes are browned, add the leeks and ham, and saute for several minutes, stirring occasionally, until leeks are soft.
Remove from heat and add the beaten eggs on top of the potatoes, leeks, and ham.
Top evenly with the grated cheese, then place skillet in the 350° oven. Bake for 15 minutes.
Remove from oven and serve in sliced wedges with any garnish and/or accompaniment you would like (such as herbs, beans, sour cream, fruit, toast, crackers and jam, etc.).
Recipe by Jothan Yeager, January 2013
The Bald Gourmet shares his classic Ham and Leak Frittata recipe.