Recipes > Ham & Leek Frittata

Ham & Leek Frittata


Ham, leek and Gruyere cheese make up this tasty frittata.
  • Serves: 5 to 6
  • Active Time: 20 mins
  • Total Time: 30 mins
  • Views: 41,915
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing Your Mise en Place

Preparing Your Mise en Place
  • 1 large leek
  • 4 oz cooked ham
  • 3 oz Gruyere cheese (or any melting cheese)
  • 10 large eggs
  • 10 tbsp heavy cream


First preheat your oven to 350° F (175° C).

To prepare your mise en place, first cut the bottom white part from the leek. Cut in half lengthwise and wash thoroughly. Cut each half lengthwise into about 3 or 4 long strips and then dice. Slice the ham into medium dice and grate the cheese. Place the eggs into a bowl, measure out the cream and set aside.

Step 2: Cooking the Leeks

Cooking the Leeks
  • 2 tsp extra-virgin olive oil


Heat a 10" -inch non-stick, oven-proof pan over medium-low heat.

Place the oil in the pan and sweat the leeks until softened, about 5 minutes or so. While the leeks are sweating, you can begin to assemble the ingredients.

Step 3: Assembling the Frittata

Assembling the Frittata
  • 1 1/4 tsp kosher salt
  • freshly ground black pepper (to taste)


To assemble the frittata, first whisk the eggs. Season with salt and pepper. Add the cream and whisk everything together. Next, add the cheese, ham, and cooked leeks. Stir to evenly combine.

Step 4: Cooking the Frittata and Serving

Cooking the Frittata and Serving
  • 1 tsp extra-virgin olive oil


With the pan over medium-low heat, swirl the oil around the pan. Once warm, pour the egg mixture into the pan.

Using a heat-proof rubber spatula, gently agitate the eggs. Move the ingredients from the outside of the pan towards the center, while scraping the bottom of the pan. Scrape around the side of the pan too. Slowly cook the frittata until it is cooked about half way through. There should be cooked egg scattered throughout with wet (not runny) egg in between. Just before transferring the frittata to the oven, flatten out the surface, if necessary. Give the pan one last sweep around the edge to tidy it up.

Transfer the frittata to the upper third rack of the oven and bake until the center just sets, about 5 to 10 minutes. Once done, remove from the oven and let cool in the pan for a few minutes until the steam subsides. Slide the frittata out of the pan onto a cutting board or serving tray. Slice and serve.


  • Angela M
    Angela M
    You said that any melting cheese would be fine. Could you give me some examples? Thanks Angela
  • Ken R Rouxbe Staff
    Ken R
    Hi Angela- There are many to choose from - including Camembert and Brie (remove the rind), Asiago (not too aged), Muenster, Cheddar type cheese, Colby, Fontina, Gouda, Gruyère (in the recipe), Swiss type cheese like Emmentaler, Havarti or Mexican asadero, chihuahua or quesillo. ~Ken
  • Angela M
    Angela M
    Thank you Rouxbe!!!!
  • Angela M
    Angela M
    Can I used cooked bacon instead of cooked ham????
  • Ken R Rouxbe Staff
    Ken R
    Hi Angela - You can use whatever you'd like as a substitute, that's up to you. it doe snot change how the cooking process unfolds or the technique used. Enjoy. ~Ken
  • Matthew G
    Matthew G
    I made this for my bride yesterday, and I found it tasty, but very salty. My wife found it so salty that she couldn't finish her helping. Next time I cook this, I will omit the added salt called for in the recipe. Otherwise, this is a repeater...
  • Ken R Rouxbe Staff
    Ken R
    Hi Matthew- The sodium in the dish mostly comes from the ham you use - so certainly adjust it down next time (do not add the additional salt). ~Ken
  • Sunnie S
    Sunnie S
    Tried this one today but reduced to an 8 egg frittata and used an 8" pan. Decreased the ingredients accordingly as well. Baked the frittata for 7 minutes. I thought it was done as the center was just barely set (but ever-so-slightly wet). After resting for a few minutes in the pan, I realized the top of the frittata wasn't as set as I thought it was. SO, rather than putting back in the oven (as I was then roasting some asparagus at a much higher temperature), I used the tortilla espanola method and flipped the frittata in the pan and further cooked it on medium low heat for another minute or so. After that, it was perfect. Still soft and moist (with no color), but not wet in any part. Very good frittata!
  • Char N Rouxbe Staff
    Char N
    Sunnie: Good thinking to resolve your kitchen dilemma. It might be helpful to get an stand-alone oven thermometer to make certain that your oven is the same temperature as the one on your LCD display. There could be a difference in temperatures. Glad you enjoyed your frittata. -Char

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