This savory frittata with its sweet leeks, creamy goat cheese, and delicately earthy sage make for a lovely blend of flavors.
Happy December! I’m so excited to share the recipe for this savory frittata with goat cheese, leeks, and sage with you today. This quick and easy dish is perfect for a special holiday brunch.
The sweet leeks, creamy goat cheese, and delicately earthy sage make for a lovely blend of flavors.
A little secret: I actually made three of these frittatas all in one day when I was tweaking the recipe (I wanted to make it as fluffy as possible). I refrigerated the extra frittatas and heated them up for breakfast the next morning, and they hadn’t lost any of their deliciousness. So it’s also an excellent make-ahead dish!
Oh, by the way, besides this yummy frittata with goat cheese, I’ve got a bunch more recipes you might like. I have a cozy broccoli frittata recipe that includes a video tutorial where you can watch how easily these frittatas come together. Also a tasty Italian frittata with sausage, red peppers, potatoes, and onions, and a delicious frittata with ham that’s always a hit.
All of my children will be home for Christmas. My oldest son lives out of state, but he’s traveling back to be with us during the holidays.
That means we’ll all enjoy our traditional festivities together, including our Christmas movie marathon and eating lots of good food.
I’m thinking of making this frittata for a fun Christmas Eve breakfast or on Christmas morning after opening presents. It’s sure to be a big hit.
Ingredients
First, let’s talk about some of the ingredients I have selected.
Eggs: A frittata is an Italian egg-based dish very similar to an omelette. Rather than folding the egg over the filling, you’ll stir the eggs and ingredients together, and cook them slowly.
Goat cheese: I chose goat cheese because of its subtle tart taste with a creamy texture. Also, because it’s closer in comparison to human milk than that of a cow, some people with low tolerance to cow’s milk can tolerate goat’s milk.
Read more about goat cheese here.
The cheese I used is a Chèvre from the Vermont Creamery. This is an absolutely wonderful cheese. They proudly state that their goats’ milk comes from high quality, sustainable, and environmentally sound farms.
If you have any goat cheese left over after making this recipe, I highly recommend crumbling it over a green salad like this pomegranate spinach salad. It’ll really turn it into something special.
Leeks: Next, we have the leeks. These are extremely good for you. Like garlic and onions, leeks belong to a vegetable family called the Allium vegetables. See here for all the health benefits.
They provide a mild, sweet onion-like flavor and a pleasant texture to the frittata. They pair well with the goat cheese and sage, adding depth to the dish.
Here’s a tip for preparing the leeks
To clean leeks, cut off the dark green tough leaves. Next, cut a thin slice from the root and run the leeks under water to wash away all the soil from the inner layers. Finally, slice crossways up to the root end and discard the end.
Then, let the sliced leeks sit for at least 10 minutes before cooking.
When leeks are sliced, they release a natural defense compound called allicin. While allicin serves to protect Allium vegetables from their enemies, it’s also a potent antimicrobial which helps our immune systems.
Waiting 10 minutes after slicing dramatically increases the expression of allicin in the leeks. If you have allowed your leeks to sit for 10 minutes, you can cook them on low or medium heat for a short period of time (up to 15 minutes) without destroying the allicin.
So, it’s a good idea to slice the leeks first and let them sit before preparing the rest of your meal. This is a good rule of thumb for garlic and onions, as well.
Ready to make your frittata?
*Free printable recipe card is available at the end of the post.
Let’s get started!
I cook all the ingredients in a cast-iron skillet that can be transferred to the oven and broiled.
Start by cooking the leeks in butter and oil seasoned with a little salt until they are tender and slightly brown. Do this on a medium heat so that the butter and oil don’t smoke. Then set them aside on a plate and wipe the skillet clean so it will be ready for cooking your frittata.
Now whisk the eggs in a mixing bowl with about half of a teaspoon of salt and a dash of pepper. Stir in goat cheese, sage and your cooked leeks.
Meanwhile, preheat your broiler on low and if possible set your oven rack seven inches from the heat source.
Next, melt some butter with oil in your skillet. Add your egg mixture, cover, and cook for two minutes.
Finally, uncover and place the oven safe skillet under the broiler until the top is golden and fluffy, about 4 minutes. Since ovens vary, check your frittata after 3 minutes.
To serve, cut your fluffy frittata into slices. I love pairing it with a simple fruit salad and a cup of tea or coffee.
Pro tips and recipe notes
- Depending upon your oven, preheat your broiler on low and place the skillet on the middle rack 7-10 inches away from the broiler flame so your frittata doesn’t burn.
- Can I use other types of cheese instead of goat cheese? Yes, you can customize the recipe by using your favorite cheese. Feta, cheddar, mozzarella, or Parmesan are good alternatives to goat cheese.
- What herbs can I use as a substitute for sage? If you don’t have sage, you can use thyme, rosemary, or basil as alternatives to add a different flavor profile to your frittata.
- Can I make this frittata ahead of time for brunch or meal prep? Yes, frittatas can be made in advance and reheated. Store it in the refrigerator and gently reheat slices in the microwave or oven when ready to serve.
I hope you have a festive holiday season, spending time with loved ones and creating many happy memories that you’ll treasure for years to come. Enjoy, my friend!
More breakfast recipes
Breakfast recipe collection – This includes all my easy delicious breakfast and brunch recipes.
Gluten Free French Toast – You’ll love this cinnamony french toast cooked until golden and slightly crisp on the edges. It’s easy to make and so delicious.
Gluten Free Sausage And Potato Breakfast Casserole – This is a lovely casserole filled with fresh eggs, shredded potatoes, Gruyère cheese, delicious sausage, and baby spinach topped with gluten-free breadcrumbs.
Gluten Free Blueberry Muffins (Grain Free And Paleo) – Get your ingredients together, and you’ll be taking these gluten-free coconut flour blueberry muffins out of the oven in just 25 minutes.
Gluten Free Egg Cups These egg cups make a fun, tasty meal at home or for breakfast on-the-go.
Frittata With Goat Cheese, Leeks, And Sage
Ingredients
- 1 or 2 leeks sliced
- 2 tablespoons extra-virgin olive oil EVOO, divided
- 3 tablespoons butter divided
- 6 eggs
- 1/2 teaspoon salt
- dash of pepper
- 1 teaspoon fresh sage chopped
- 6 tablespoons goat cheese crumbled
Instructions
- Heat 2 tablespoons of butter and 1 tablespoon of oil in a 10-inch ovenproof skillet.
- Add sliced leeks and season with a little salt. Stir and cook for about 6 minutes until the leeks are tender and slightly brown. Transfer to a plate and set aside.1 or 2 leeks
- Clean the skillet so it will be ready for cooking your frittata.
- Whisk the eggs in a mixing bowl. Add 1/2 of a teaspoon of salt and a dash of pepper. Stir in goat cheese, chopped sage and your cooked leeks.6 eggs, 1/2 teaspoon salt, dash of pepper, 6 tablespoons goat cheese, 1 teaspoon fresh sage
- Preheat your broiler on lowand if possible set your oven rack in the middle of your oven seven - ten inches from the heat source.
- Melt 1 tablespoon of butter and 1 tablespoon of oil in your skillet. Add your egg mixture, cover and cook for two minutes.
- Place the oven safe skillet under the broiler until the top is golden and fluffy, about 4 minutes. Since ovens vary, check your frittata after 3 minutes.
- Serve warm.
Notes
- Depending upon your oven, preheat your broiler on low and place the skillet on the middle rack 7-10 inches away from the broiler flame so your frittata doesn’t burn.
- Can I use other types of cheese instead of goat cheese? Yes, you can customize the recipe by using your favorite cheese. Feta, cheddar, mozzarella, or Parmesan are good alternatives to goat cheese.
- What herbs can I use as a substitute for sage? If you don't have sage, you can use thyme, rosemary, or basil as alternatives to add a different flavor profile to your frittata.
- Can I make this frittata ahead of time for brunch or meal prep? Yes, frittatas can be made in advance and reheated. So it's also an excellent make-ahead dish! Store it in the refrigerator and gently reheat slices in the microwave or oven when ready to serve.
Nutrition
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Sofia says
This looks so yummy! I’m always looking for new ways to revive my frittate 🙂
Barbara says
Thanks, Sofia. I hope you love this one as much as we do. 🙂
Gina says
Love the concept of your blog. The GoatCheese Leek and Sage Frittata looks divine. I have to try this.
Barbara says
Thank you, Gina. You’re so sweet to say that. And I hope you enjoy this recipe. 🙂
Latasha | Arts and Budgets says
Oh, wow! The Frittata looks amazing. I would totally try it. Thanks for sharing.
Barbara says
Thanks, Latasha. I think my family is addicted to this one. I’ve been making it a lot. 🙂
Dave says
that looks and sounds so delicious. I love leeks and goat’s cheese together, what a great combination!
Barbara says
Thanks, Dave. They really do taste delicious together.
Easy Peasy Life Matters says
Oh, this recipe is making my mouth water! I love goat cheese especially when paired with leeks 🙂 Thanks so much for sharing on the Healthy Living Link Up! We hope to see you back tonight 🙂 Pinned!
Barbara says
Thanks so much and thanks for pinning, too. 💕
Idriss says
I love this recipe ! Love the looks of your blog too. I use foodie pro as a theme and always wanted to see brunch pro in action. Gorgeous !
Barbara says
Wow, thanks so much Idriss. We used foodie pro and just recently switched to brunch pro. 🙂
Maria says
I usually call this to be an old fashioned cheese omlet! And I love goat cheese, actually, I am more of a salty cow cheese 🙂
Barbara says
Yes, they’re very close, but the ingredients are mixed in with the egg and then the frittata is finished in the oven. 🙂 Both yummy.
Callie K says
This looks absolutely delish. Thank you for sharing!
Barbara says
Thanks, Callie. You’re so sweet.
Bianca says
I’ve never met a frittata i didn’t like! And I’m 100% sure I will love this one too!
Barbara says
Ha ha. There you go. I think you’ll love this one too. 🙂
Clarissa says
I will eat pretty much any breakfast foods, and anything with goat cheese…this is a serious win-win for me!!
-Clarissa @ The View From Here
Barbara says
Yay! Breakfast is meant to be savored. Don’t you think? 🙂
Dawn says
This sounds yummy. We love egg recipes and my husband loves goat cheese.
DBCPL says
This Frittata with Goat Cheese, Leeks and Sage seems like Omelette . Super excited to try this one, thanks for sharing this with us.