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Leek Frittata with Butternut Squash

This Leek Frittata with Butternut Squash is an easy breakfast recipe is great for feeding a crowd, as well serving for brunch. With a few simple ingredients, you can have a delicious frittata that's loaded with flavor.

overhead view of Leek Frittata with Butternut Squash in a fry pan

Packed full of leeks and butternut squash for a hearty winter meal, you simply can't go wrong by serving this to your hungry family. The recipe is simple and begins by cooking the vegetables on the stovetop before pouring an egg, sour cream, and cheese mixture over the top.

The frittata goes into the oven to finish cooking until it's golden and firm. This delicious recipe will come in handy time and time again.


Leek Frittata with Butternut Squash

As many of you may remember, I'm not a huge fan of breakfast. But, I do love a really good quiche. My favorite is probably this sriracha garlic spinach quiche. It's loaded with flavor and uber cheesy! And sometimes I'll munch on a sausage egg breakfast casserole.

A frittata is very similar to quiche. Basically, the only difference is a frittata doesn't have a crust. It's more like a giant omelet.

I figured this is a great way to start my journey to eating better this year. Because we all know that's the first resolution you have to make at the beginning of a new year.

slice of Leek Frittata with Butternut Squash on a white plate

These steps to making this hearty frittata are simple

This leek frittata with butternut squash is loaded with winter vegetables. The egg plus vegetables and cheese are enough to hold you over until the next meal.

This recipe is so easy too! You simply soften the vegetables in a frying pan then combine the remaining ingredients - eggs, sour cream, Gouda cheese, parsley, salt, and pepper - and pour the mixture over the softened vegetables.

It only needs to cook on the stovetop for a couple minutes. Just until the edges begin to set. Then, the entire pan goes into the oven. The frittata takes about 25 minutes to finish cooking in the oven.

side view of Leek Frittata with Butternut Squash in a pan

You need just a handful of ingredients to make a leek frittata!

  1. Cook the leeks and butternut squash until tender
  2. Whisk the eggs, sour cream, parsley, cheese, salt, and pepper together in a large bowl.
  3. Pour the egg mixture over the softened vegetables
  4. Top with more cheese
  5. Cook until the edges begin to set
  6. Transfer the pan to the oven and finish cooking until fully set

Gather your ingredients to get started.

  • olive oil
  • leeks
  • butternut squash
  • eggs
  • sour cream
  • parsley
  • Gouda cheese
  • salt and pepper

If you're looking for more delicious breakfast recipes, try this Bacon Egg Breakfast Pizza.

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overhead view of Leek Frittata with Butternut Squash in a fry pan

Leek Frittata with Butternut Squash

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

This Leek Frittata with Butternut Squash is an easy breakfast recipe is great for feeding a crowd, as well serving for brunch. With a few simple ingredients, you can have a delicious frittata that’s loaded with flavor. Packed full of leeks and butternut squash for a hearty winter meal, you simply can’t go wrong by serving this to your hungry family. The recipe is simple and begins by cooking the vegetables on the stovetop before pouring an egg, sour cream, and cheese mixture over the top. The frittata goes into the oven to finish cooking until it’s golden and firm. This delicious recipe will come in handy time and time again.

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 medium leeks (whites and pale green parts only), chopped
  • 1 cup diced butternut squash
  • 12 large eggs
  • ½ cup sour cream
  • 2 tablespoons coarsely chopped parsley
  • 1 cup shredded Gouda cheese, divided
  • ¼ teaspoon salt, or more to taste
  • ¼ teaspoon ground black pepper, or more to taste

Instructions

  1. Move the oven rack to the upper third position and heat the oven to 350°F.
  2. Heat 1 tablespoon of the oil in a 10-inch ovenproof skillet over medium heat. Add the leeks and cook until soften, stirring often, about 5 minutes. Add the squash and cook until softened, stirring often, about 8 minutes.
  3. Meanwhile, whisk the eggs, sour cream, and parsley together in a large bowl. Mix in ¾ cup of the cheese and season with salt and pepper.
  4. Turn the heat up to medium-high, add the remaining oil, and pour the egg mixture over the squash. Shake the pan if needed to evenly distribute the mixture. Cook without stirring for about 5 minutes or until the edges begin to set.
  5. Sprinkle the remaining cheese over the top and transfer the skillet to the oven. Bake for 25-30 minutes, until golden and the center is set. Cool for 10 minutes on a wire rack before serving. Leftover frittata can be covered tightly and stored in the refrigerator for up to 4 days.

Notes

Make ahead tip

  1. Freeze baked frittata for up to 2 months. Thaw in the refrigerator overnight and bake for 20 minutes at 350°F until heated through.
Nutrition Information:
Yield: 8
Amount Per Serving: Calories: 190

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Megan @ MegUnprocessed

Friday 13th of January 2017

Such a flavorful recipe!

Jamie H

Wednesday 11th of January 2017

I just love a great frittata, and the ingredients in this would definitely be flavorful! I bet the butternut squash makes it so creamy and tasty!

Manali@CookWithManali

Tuesday 3rd of January 2017

Happy New Year Jen :) This looks like the perfect breakfast to kick off the year!

Jen Sobjack

Thursday 5th of January 2017

Happy New Year, Manali!

Mary

Tuesday 3rd of January 2017

This looks yummy! The perfect way to start a cold winter day

Jen Sobjack

Thursday 5th of January 2017

Thanks so much, Mary!

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