Stove Top Parmesan Leek Frittata is a super easy breakfast, brunch or anytime dish filled with seasonal spring vegetables, Parmesan cheese and served with a dollop of fresh basil pesto.

You are going to love this versatile Stove Top Parmesan Leek Frittata as it is an under 30 minute, no oven needed, use the vegetables you have on hand kind of recipe.

Are you planning a gathering over the spring holidays and events? Can you believe it? It seemed like just yesterday we were all contemplating our New Year Goals and whammo, here we are 4 months later. My goodness time is flying. There will plenty of festivities such as Mother’s Day, Graduations, weddings, showers, you name it to start filling up your calendar. That is exactly why you need a few easy and delicious breakfast/brunch menus’ in your armory.

There is nothing more inviting than a leisurely brunch, with endless cups of caffeine, fresh fruit and a slice or 2 of this easy Stove Top Parmesan Leek Frittata to get the party started. If you are looking for some other delicious breakfast ideas, be sure to try our Feta Egg Rollups, Healthy Vegan Matcha Pancakes, Blackberry Lemon Drop Biscuits, Top Breakfast and Brunch Recipes, and here is our breakfast category list to get you started.

We love eating seasonally. How about you? Currently, leeks, fresh peas, asparagus, artichokes, spinach, radishes, strawberries, swiss chard, ramps and so many others are in season and are at their peak. We just happened to have fresh organic leeks in our crisper and frozen peas around but really feel free to use any veggies you like.

However, we must admit that the addition of leeks really makes this dish extra naturally sweet and savory and give the dish the very cool design. If you want to go low carb exchange asparagus for the peas or maybe add in mushrooms.

Have you ever cooked with leeks before? Leeks have a mild onion like taste when cooked and the white section of the leek is more tender than the green stalk of the leek. We love them as they keep a slight little tender crunch in the dish. However, they must be cleaned very well as dirt can be found between each layer of the leek. The best way, we have found, to clean a leek is to cut it lengthwise but only half way through. This was you can rinse each layer and then reassemble them before slicing them.

We almost treated this frittata like a Spanish Tortilla. Sometimes the whole firing up the oven feels like a chore. Instead of starting the frittata on the stove top and fishing it in the oven, we chose to flip over the frittata in the pan about 2/3 the way through the cooking process.

Don’t worry it is not as hard as it sounds. You are not going to be doing any fancy cooking moves or acrobatics. All you need is a plate about the same size or a little large than your pan, invert it onto the plate and then slide it back into the pan with the cooked side up. You can do it. We have confidence in you. Using a non-stick pan and sufficient olive oil is key to success.

We love our frittatas, rich and delicious so we added a little cream to the eggs, parmesan cheese and a little dollop of basil pesto to serve. Truly decadent vegetarian and gluten-free recipe!