Spinach, Leek, and Potato Frittata

Fellow brunch lovers, this one’s for you! My spinach, leek, and potato frittata is hearty, flavorful, and about as spring-ready as it gets. 

Tender potatoes, sweet sautéed leeks, garlicky spinach, and fluffy eggs bake into one golden skillet of goodness that’s perfect for Mother’s Day brunch, a weekend breakfast, or even a cozy weeknight dinner.

And since Mother’s Day is just a stone’s throw away, I can’t help but think of my own mom. If you’ve been around my site for a while, you know I have a very close relationship with her. 

Not only has she guest-posted here, but I’ve also made a tradition of baking her muffins and writing a letter to her on my blog every Mother’s Day (see this and this post). Recipes like this frittata are exactly the kind of thing I’d bring to our family table: simple, nourishing, and made to share.

What is a Frittata?

Think of a frittata as the Italian cousin to the omelet or quiche. It’s basically a big open-faced egg bake that can be loaded with veggies, cheese, herbs, or proteins of your choice. 

Unlike quiche, there’s no crust involved. Just pure, wholesome, eggy deliciousness. Frittatas are naturally gluten-free, high in protein, and packed with nutrients when you add veggies like spinach and leeks. 

They’re also versatile; you can serve them warm, at room temperature, or even cold for grab-and-go breakfasts.

Why You’ll Love This Frittata

Veggies, eggs, and seasoning magic – his frittata proves you don’t need a mile-long ingredient list to whip up something delicious. The potatoes make it hearty enough to hold its own, the leeks bring that mellow onion sweetness, and the spinach adds color, freshness, and a boost of nutrients. 

Every bite is savory, cozy, and satisfying without being heavy. And the best part? It looks fancy enough for brunch guests but is easy enough to toss together on a Wednesday night when you just want real food without fuss. Here are a few more reasons to love it:

• Cozy comfort meets light + healthy
  Budget-friendly ingredients
• Naturally gluten-free, dairy-optional, paleo-friendly
• Works for breakfast, brunch, lunch, or dinner
• Meal-prep approved – great hot or cold

Ingredients for the Potato Frittata

Olive oil: For sautéing the veggies and keeping everything tender. Swap with avocado oil, ghee, or butter for a richer flavor.

Red potatoes: Hearty, slightly sweet, and perfect for a filling base. Yukon gold potatoes, sweet potatoes, or russet potatoes also work. 

Leek: Adds a delicate, sweet onion flavor without overpowering. Green onions (or spring onions), shallots, or a small yellow onion make great stand-ins.

Fresh Garlic Cloves: Brings savory depth (and makes the kitchen smell amazing). Garlic powder works in a pinch, or swap with roasted garlic for a mellower vibe.

Baby spinach: A bright pop of green, full of iron and vitamins. Kale or chard are great swaps.

Eggs: The star of the show! Protein-rich and fluffy once baked.

Italian seasoning: Adds herby depth; oregano, basil, thyme all in one. You can DIY with dried oregano + basil + thyme, or try Herbs de Provence for a floral twist.

Ground cumin: A little warmth and earthiness. Curry powder, smoked paprika, or chili powder can totally change the flavor vibe.

Sea salt and black pepper: Enhances all the flavors. 

Optional cheese: Gruyere, cheddar, or mozzarella for extra richness. Feta, goat cheese, or dairy-free cheese alternatives are all delicious swaps.

How to Make Spinach, Leek, and Potato Frittata

Start by preheating your oven to 400°F. Chop the vegetables, using only the white and light green parts of the leeks.

Heat the olive oil in a cast-iron skillet (or oven safe frying pan) over medium heat. Add the diced potatoes and sauté until they’re golden brown and softened, about 8 minutes. 

If they start sticking, a splash of water does the trick and decrease the heat to medium low. Toss in the chopped leek and garlic and cook for 3 minutes, just until fragrant. Stir in the spinach, cover the skillet, and let it cook until wilted, about 3 minutes.

Meanwhile, whisk the eggs with the seasonings until frothy. Pour this mixture over the veggies in the skillet, gently spreading things around so every bite is balanced. 

Slide the skillet into the oven and bake for 20 to 25 minutes, until the frittata is puffed, golden, and set in the middle. Let it rest for 10 minutes before slicing into wedges. Serve with fruit, Sweet Potato Hash, a green salad, or delicious Blueberry Scones.

Store leftover leek frittata in an airtight container in the refrigerator for up to 7 days. I love eating it the next day for a great lunch, and this easy recipe also makes a lovely dinner dish. Whip it up for meal prep to make weeknight meals super simple!

Recipe Adaptations and Additions

• Dairy-free/Whole30 – Skip the cheese and stick to olive oil or ghee.
• Veggie swaps – Kale, zucchini, asparagus, mushrooms, or roasted bell peppers all work beautifully.
• Spice it up – Add chili flakes, smoked paprika, or diced jalapeño for a little heat.
• Mediterranean flair – Toss in olives, sun-dried tomatoes, and a sprinkle of feta cheese or parmesan cheese.
• Southwest style – Black beans, green chiles, and a dash of chili powder. Serve with salsa and avocado on top.
• Breakfast-for-dinner – Top slices with hot sauce, salsa verde, or pesto for extra oomph.
• Nutritious sprinkle – Add hemp seeds, flax seeds, or nutritional yeast for bonus nutrients.
• Mini frittatas – Pour the mixture into muffin tins instead of a skillet for grab-and-go egg muffins.
• Fresh herb finish – Sprinkle chives, parsley, or dill on top after baking for a bright, fresh pop of flavor with almost no effort.

What to Serve with Potato Leek Frittata

This frittata with potatoes is hearty enough to stand on its own, but pairing it with a few sides really turns it into a full-on brunch spread (or an anytime feast). Think fresh, colorful, and complementary flavors that balance the richness of the eggs and potatoes. You can round it out with:

• Strawberry Protein Smoothie
• Light and Refreshing Fruit Salad
• Huevos Rancheros Hummus Toast
• Almond Flour Lemon Cookies

Other Egg Recipes to Try

• Tomato Kale and Parmesan Baked Eggs
• Sausage Egg Bake
• Avocado Pesto Deviled Eggs
• Acorn Squash Egg-in-the-Hole
• Curried Egg Salad

Scroll past the recipe card for more helpful tips and FAQ’s!

Tips for Making the Best Frittata:

Grate up some cheese, such as jack, mozzarella, gruyere, or cheddar. Or go cheese-less…whatever’s your jam.

Use fresh vegetables, such as potatoes, spinach, kale, chard, asparagus, onion, etc.  Don’t be afraid to use cups on cups on cups of chopped vegetables, because they will cook down!

Sauté said veggies prior to adding the beaten eggs – this softens them up and brings out some flavor.

Add a pinch of seasoning, such as cumin, curry powder, Italian seasoning, etc. in order to give that frittata some pep.

Frequently Asked Questions

Do I really need to sauté the veggies first?

Yes! Sautéing softens them, brings out their flavor, and keeps the frittata from turning watery. Raw veggies release too much liquid as they cook, which can make your eggs soggy.

Can I roast the potatoes instead of sautéing?

Totally! Roast them at 400°F for 20 minutes, then add them to the skillet before pouring in the egg mixture.

Can I make this ahead of time?

Yes! Bake it the day before, store it in the fridge, and serve it chilled or reheated.

Do I have to use a cast-iron skillet?

Nope. Any oven-safe skillet works. Or transfer the sautéed veggies into a greased baking dish, pour in the eggs, and bake.

Can I add cheese or meat?

Absolutely. Shredded cheddar, goat cheese, or crumbled feta are dreamy here. Cooked bacon, sausage, or shredded chicken also makes it heartier.