Artichoke, Leek, and Potato Frittata

Breakfast and Brunch, Eggs, Vegetarian | 13 comments

I love to eat eggs for dinner. Probably more so than I do for breakfast, but that’s probably just because I don’t typically have much time for preparing breakfast in the morning during the week.

Frittata is definitely an easy dinner favorite of mine and I often use them as a means to clean out the vegetable drawer in the fridge. You don’t really need a recipe to make one because you can put almost anything in one: meat, vegetables, cheeses, pasta. Add a salad and you’ve got a great meal.

how to make perfect hard boiled eggs

I’ve made this Artichoke, Leek and Potato Frittata a couple of times already this spring. Slicing the potatoes can be a bit of a pain, but my awesome brother got me a OXO Good Grips V-Blade Mandoline Slicer for Christmas and now slicing thin, uniform potatoes is a breeze.

A little tangent here, but I used the madoline the other day for this Sweet Potato Fry Recipe (one of Madeline’s favorites) and it made cutting the perfect shaped strips of sweet potato so easy. I normally dread any kind of cutting that involves the need for perfect pieces.

easy artichoke frittata recipe

So, back to this recipe. If you haven’t made a frittata yet, get on that. They are perfect for busy nights when you don’t really want to think about dinner and especially great when you have a bunch of random vegetables that need to be used up. We could all use a simple dinner recipe up our sleeves, right?

Here’s where it gets even easier. Like I’ve mentioned before, I like to use formulas rather than recipes whenever I can. Frittatas are just another to add to the list. I am almost never without eggs in the fridge and we’ve always got at least two types of cheese on hand and a few vegetables.

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Basic Frittata Formula

The ingredients are so flexible. Get creative with your filling ideas. Switch up the herbs and cheese for different flavors. Possibilities are endless and the end result is up to you!

Base Ingredients

  • 6 – 8 large eggs
  • 1/2 – 1 teaspoon salt, depending on your preference
  • 1/4 teaspoon pepper
  • 2 tablespoons milk

Personalized Ingredients

This is where things get fun! Use some of your favorite flavor combinations, experiment with new ingredients, or simply empty out your refrigerator!

  • Vegetables
  • Meat
  • Cheese
  • Pasta
  • Dry or Fresh Herbs

Need some more ideas? Just check out these fantastic recipes from a few of my friends.

More Frittata Recipes:

For this particular recipe I choose artichoke hearts, potatoes, and leeks because I was craving a taste of spring. For some extra flavor I grabbed a bit of garlic and herb flavored goat cheese, some lemon juice and chives.

What do you like to put in a frittata?

Artichoke Potato Frittata

serves 6

Print Save Recipe


2 red potatoes, about 1 pound
10 - 12 ounces frozen artichoke hearts, thawed
2 leeks
juice of 1 lemon
2 cloves garlic, minced
7 large eggs
2 tablespoons milk
1/2 - 1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh parsley, minced
1 tablespoon fresh chives, thinly sliced
6 ounces goat cheese (I opted for garlic and herb flavored goat cheese), crumbled


Preheat oven to 350 degrees F.

Wash and dry the potatoes. Slice, preferably using a mandoline, into 1/8 inch thick rounds. Add 2 tablespoons of olive oil to a well-seasoned cast-iron skillet (related: Kitchen Tip: Caring for Cast Iron Cookware) over medium heat.

Add the potatoes, reduce the heat to medium-low, and cook, stirring occasionally, until the potatoes are soft, about 10-15 minutes.

Meanwhile, clean and chop the leeks (related: Kitchen Tip: How To Clean Leeks).

Combine the eggs, lemon juice, milk, salt, and pepper in a large bowl. Beat until well mixed. Stir in the chives and parsley. Set aside.

Remove the potatoes from the pan and set aside. Add the artichokes, leeks and garlic to the skillet, stirring until sauteed. Combine the contents of the skillet, plus the potatoes with the egg mixture. Stir until evenly distributed.

Add additional oil to the pan, if necessary. Pour half into the pan, then top with half the cheese, then the remaining half and the rest of the cheese. Cook over medium0low for approximately 10 minutes, until the bottom is set.

Transfer to the oven and bake at 350 degrees F until the top is set, 5 - 15 minutes. Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve. Garnish with chives and lemon wedges, if desired.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Sylvie @ Gourmande in the Kitchen - April 04, 2011 @ 6:14 am

    I totally agree with you Katie, I think Frittata’s are a great way to use up leftover veggies. Artichokes, leeks and potatoes sounds like a great combination.


  • 2
    Mark Scarbrough - April 04, 2011 @ 6:48 am

    Me, too–eggs for dinner. Somehow, they don’t hit me right at breakfast. And I love a good, springtime frittata like this one–with a glass of red wine, too.


  • 3
    Amber | Bluebonnets & Brownies - April 04, 2011 @ 9:24 am

    I’m excited about this post, Katie, because believe it or not, I’ve never made a frittata. And I’ve got a bag of washed and chopped leeks in the freezer from Trader Joes that will make this an absolute breeze.


  • 4
    Michelle (What's Cooking with Kids) - April 04, 2011 @ 10:02 am

    Beautiful photos! I love formula posts – they make it simple for anyone :-) This reminds me that I haven’t had breakfast yet!


  • 5
    Maris (In Good Taste) - April 04, 2011 @ 5:23 pm

    These photos are fantastic as are your recipes.


  • 6
    Tracy - April 04, 2011 @ 6:29 pm

    I do love your formulas. :-) I just need to get over my fear of using my cast iron skillet (I have no idea how to season it or whatever I have to do before using it for the first time!) so that I can use it to make frittata!


  • 7
    EatLiveRun - April 04, 2011 @ 6:56 pm

    love frittatas! They are so easy yet satisfying. This looks wonderful!


  • 8
    Shaina - April 05, 2011 @ 1:40 pm

    Love frittatas. They’re such an easy catchall towards the end of the week, and they don’t feel like leftovers at all.


  • 9
    Happy When Not Hungry - April 05, 2011 @ 7:37 pm

    This frittata looks delicious! I love the leek and artichoke combo too. Yum!


  • 10
    Jess - April 06, 2011 @ 4:09 pm

    Gosh, this looks awesome! My best friend was absent from school a while ago and her make-up for cooking ended up being making a frittata and bringing in a piece for a grade. I swear, it was the best make-up homework ever.


  • 11
    Genie - April 06, 2011 @ 6:30 pm

    I am in love with your frilly green plate.


  • 12
    Tickled Red - April 06, 2011 @ 8:50 pm

    Breakfast for dinner is always a favorite at my house. This recipe is going at the top of my must try list, in the meantime I’m just going to stare at it a bit longer…{sigh}


  • 13
    Jen @ My Kitchen Addiction - April 07, 2011 @ 11:58 am

    I love to make frittatas… We have one almost every week for lunch or for dinner.


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