Moomah the Magazine
Potato Leek Frittata

Potato Leek Frittata

When it comes to cooking, we like to know where our produce is coming from. It's important to take that extra step before you buy to find out exactly where your produce is grown and if choosing animal products, how those animals have been treated. Try to buy from local farmers and farmers markets to support those who grow organically, avoid using pesticides and treat their animals right.

Once you're equipped with the best kinds of produce, try your hand at cooking up some delicious recipes. Aida the Skinny Chef has given us the perfect Potato Leek and Mint Frittata recipe.




  • 8 large eggs, beaten
  • 2 tbs olive oil
  • 1 cup of leeks - both white & green parts sliced ¼ inch
  • 2 cups Ukon Gold potatoes, diced ½ inch, steamed slightly
  • ¼ tspn Cayenne pepper
  • 2 tbs fresh mint, chopped
  • 2 tbs Italian parsley, chopped
  • Herbamare or Kosher salt
  • Cayenne pepper


PREHEAT oven to 425 degrees. 

HEAT oil over medium heat, in a 10” preferably wrought iron skillet. 

ADD leeks and potatoes to pan.

SEASON with salt and pepper. 

COOK for 5 minutes, until the leeks begin to sweat. 

WHISK your eggs and season if necessary. 

ADD the eggs to the skillet, covering all potatoes and leeks.

STIR in chopped mint and parsley.

COOK until edge of frittata is set - undisturbed. 

TRANSFER iron skillet to oven.

BAKE frittata in oven for 10-12 minutes. 

SLIDE frittata onto plate.

CUT into wedges and SERVE.



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