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Melty Gruyere and Leek Frittata

The frittata is to food … what the jean jacket is to fashion.  That’s some stoner sounding Plato gold right there, it’s deep man.           

Just under 15 minutes
1 Hot-tip
When the fridge looks empty and the hours in the day are dwindling, who’s gonna be there for you? Frittata, that’s who. The dependable, always delicious, never fussy, shapeshifter of a dish that comes through when the prospect of a quick, delicious dinner seems bleak at best. You’ve always got frittata, the eggy ace up your sleeve. In this dish, we combine mellow leeks and creamy gruyere cheese for an indulgent splurge. But don’t let our ingredient list hold you back. You be you, purge your fridge, make it your own, and don’t fear the flip, you’ve got this!


yukon gold potatoes
gruyere cheese (grated)
2 cups



totally optional


Start the spuds
Place a medium sized, non-stick pan (we love Abbio!) over med-high heat. Grab your potatoes and thinly slice. Drizzle some olive oil into the warm pan and toss in the potatoes.
Leek prep
Slice the leek lengthwise, to separate the layers. Run the leek under water to remove any grit from in between the layers. Cut the leek into really thin slices, both green and white parts, using the entire thing (because you know that’s how we roll). Add the leeks to the potatoes. Season with salt.
Cheese n’ egg
Go grab your cheese. Using the big side of your grater, grate down the cheese and set aside. Next, grab a bowl and a whisk. Crack your eggs into the bowl and add the cheese. Grate pepper into the bowl and whisk to combine.
Frittata building
Once the potatoes are tender, dump them out of the pan into the egg mixture. Wipe out your pan, place it back on the heat, and drizzle with olive oil. Salt the egg and potato mixture and fold everything together. Then, pour the mixture back into your nonstick pan. When you see a crust form around the edge, use a spatula to pull the edges toward the middle, allowing the loose egg to flow to the outer edges to encourage even cooking.
The big flip (don’t be scared!)
Once the frittata sets up, grab two plates, one for flipping and one for eating. Turn off the heat, put a plate upside down on top of your frittata pan. Using a single, confident motion, holding the plate with one hand, flip the pan with your other hand so the frittata is transferred to the plate. Now hit your empty pan with a touch more olive oil and slide the flipped frittata back into the pan. The sides will be a bit messy, that’s ok. Use a spatula to tuck in the edges and shake the pan to help the frittata take shape. Cook a few more minutes on the second side. Take your eating plate, upside down on the frittata pan, and perform another flip. And you’re done...frittata complete!
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