Jenn Lueke’s One-Pot Frittata Recipe Works for Breakfast, Lunch and Dinner
Internet sensation Jenn Lueke's easy one-pot frittata is the comfort food you'll crave all week
Millions of people follow internet sensation and home chef Jenn Lueke on her site, Jenn eats goood, where she shares easy and delicious recipes. And now, Jenn just debuted her first cookbook, Don’t Think About Dinner. Want to whip up a satisfying brunch or light supper? Look no further than Jenn Lueke’s Leek, Potato and Goat Cheese Frittata recipe. Straight from the pages of her new cookbook (it’s in the breakfast chapter), this easy vegetarian dish cooks up in one pot, so cleanup is a breeze. Jenn also suggests that you can personalize it by creating your own veggie-and-cheese combos. She also includes handy tips in her cookbook—such as making sure to rinse leeks well before cooking as they grow in sandy soil. Jenn Lueke’s Leek, Potato and Goat Cheese Frittata recipe is a simple dish that works for breakfast, lunch or dinner.
Total Time
Prep Time
Ingredients
- 2 Tbs. olive oil
- 2 medium Yukon Gold potatoes, peeled and medium-diced
- 2 leeks, white and light green parts only, halved lengthwise; thinly sliced crosswise
- 10 large eggs
- 1/2 cup milk of your choice
- 1 tsp. garlic powder
- 1 1/2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 3/4 cup crumbled soft goat cheese Fresh thyme (optional)
Instructions
PrintHeat the oven to 350°F . Heat oil in a 10-inch cast-iron or ovenproof skillet over medium-low heat until shimmering. Add potatoes in a single layer; cover and cook without disturbing until potatoes begin to soften and caramelize, about 10 min.
Turn potatoes over using tongs or a spatula. Spread leeks evenly over potatoes, cover and cook until potatoes are fork-tender, 8–10 min. Meanwhile, crack eggs into a large bowl. Gradually whisk in milk until well combined. Set egg mixture aside.
When vegetables are tender, add garlic powder, salt and pepper. Cook, uncovered, stirring often, until fragrant, 2–3 min. Remove pan from heat, spread vegetables out and add egg mixture. Top with cheese.
Transfer to oven and bake until a toothpick inserted in center comes out clean, 15–18 min. Sprinkle with thyme (if using). Let cool for 5 min. in skillet. To serve, slice into wedges
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