Leek Kale and Gruyere Frittata 

This veggie-packed, cheesy, high-protein frittata consistently turns out perfect, no matter the variation or spin you try. Always resulting in soft, fluffy eggs and delicious flavor.

Sweet and soft caramelized leeks, paired with hearty wilted kale, are covered in a simple egg batter that uses whole milk to ensure soft and fluffy eggs. A touch of savory Gruyere cheese, along with a hint of thyme and garlic, makes for a perfect breakfast, lunch, or even dinner! Served alongside some toasted bread, you can’t go wrong with such a simple, quick, and delicious hearty dish!

The variations for your frittata are endless! It’s designed to use whatever veggies you have on hand or want to use up if already cooked and leftover. Any cheese of choice works great, whether shredded or crumbled. Add any aromatics of your liking, such as herbs, spices, and garlic. The crucial aspect is maintaining the ratios: 6 eggs, 1/2 cup whole milk, and 1/2-3/4 cup cooked vegetables.

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Leek Kale and Gruyere Frittata 


Units Scale
  • 23 tablespoons extra virgin olive oil
  • garlic clove, minced
  • 1 leek, halved and sliced, rinsed thoroughly
  • Half head of kale, washed and chopped
  • 2 teaspoons salt, divided
  • 1 teaspoon freshly ground pepper
  • 6 large eggs
  • 1/2 cup whole milk
  • 35 sprigs fresh thyme, leaves removed
  • 1/21 cup shredded Gruyere cheese


  1. In a saute pan over medium heat, add olive oil and minced garlic. Sauté the garlic until it sizzles for about a minute before adding in the leeks. Cook the leeks until they are soft and slightly caramelized, then add the kale and 1 teaspoon of salt. Stir to thoroughly mix in the salt and cover the vegetables with a lid, lowering the heat to wilt the kale.
  2. While the kale is wilting, whisk together the eggs, milk, 1 teaspoon of salt, pepper, thyme, and shredded Gruyere, reserving some for the top if desired.
  3. Remove the vegetables from the pan, add more oil to prevent sticking, and pour in the egg mixture. Keep the heat low and let the eggs slowly cook, forming the frittata. Use a rubber spatula to run around the edges as they set to prevent sticking.
  4. Once the frittata is about 70% cooked (firm but still runny on top in the middle), sprinkle some cheese on top and transfer it to a preheated oven at 400°F to bake the top. This should take about 7-10 minutes.
  5. Serve immediately by slicing into portions and enjoy!

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