My leek frittata with mustard greens and prosciutto is a little creamy, a little spicy, and all yummy! Have it hot or room temperature, for dinner, brunch, or breakfast.
Recently I was at my favorite place on weekends – the farmers’ market. Not only is everything fresh and local, but I have the chance to try out ‘new to me’ vegetables and fruits. So much fun! And great for my continuing efforts to eat a more Mediterranean diet.
This time I found mizuna. How about that? 🙂
What is mizuna? Basically, it is a Japanese mustard green. That means you can use it in any recipe where you would use mustard greens or in any recipe where you would use kale, spinach, or chard and don’t mind if it’s a little spicier.
You can use mizuna in salads, in sautes, in soups, and more! The moment I saw it, I knew I wanted to use it in a leek frittata. It’s been so long since I made my last frittata. (My broccoli rabe and smoked mozzarella frittata – so good!)
So I did. And it was awesome and tasty.
How to Make a Mustard Greens and Leek Frittata
My leek frittata pairs softened, sauteed leeks with wilted greens and then mixes the vegetables with eggs and ricotta. Once the frittata is set, I top it with prosciutto and into the oven it goes to finish up.
Making a frittata is quite easy:
- Saute the leeks until soft
- Add the mustard greens and wilt
- Add the eggs and ricotta and let set
- Layer on the prosciutto and broil
Get the broiler going so the oven is good and hot before you need it.
I mix the eggs with a whisk in a large bowl. Then add the ricotta and whisk that in until mostly smooth. There will be lumps, but don’t worry about them.
Next up, slice the leeks, mince the garlic, and chop the greens. Start the cooking by sauteing the leeks and garlic until soft. Add the greens to the pan and let them wilt. You can see from the photos just how much the greens wilt! All those greens are in the pan.
Now add the eggs and the sliced basil, and give everything a good stir to make sure the veggies are evenly distributed. Another minute or two and the eggs will have set enough to lay the prosciutto over.
Into the oven for about 5 minutes! Or until the eggs are fully set and a little puffed.
Let cool a bit, then top with shaved parmesan and basil leaves. (Or bring all the way to room temp, slice into squares or wedges, and top the frittata just before serving. This is a great idea for brunch.)
How Do You Make a Good Frittata?
Practice! Like anything, you will get better at making frittatas once you’ve made a few. However, I do have some tips as well.
- Use a well-seasoned cast iron pan. (Like my 12-inch Lodge cast iron skillet.)
- Take the frittata off the heat a little before you think it’s done. The residual heat will finish it off.
- Don’t skimp on the cheese.
- Read this guide to making a frittata. (Note: I prefer to use the broiler, though a lower heat is less finicky.)
- As with an omelet, cook all your veggies (and meats if needed) before adding the eggs.
What is the difference between an omelet and a frittata?
Both dishes are made of eggs and mix-ins or fillings. Both are quick to make and are great for breakfast or for dinner. However, there are a few major differences.
- Omelets are cooked entirely on the stove top. While frittatas are started on the stove top but finished in the oven. When making a frittata always use an oven safe pan!
- With omelets the eggs are wrapped around a filling. In frittatas, the filling is mixed right into the eggs.
- Omelets are generally made for one (or two), while frittatas have several servings. To have by yourself for breakfast, make an omelet. For a crowd, or for dinner with the family, make a frittata.
Looking for an omelet recipe? I have a great asparagus and smoked gouda omelet!
What to Have with Leek Frittata?
If I was going to have this frittata as part of a brunch, I would pair it with a cake, like my blueberry yogurt bundt cake, and a salad, my raspberry orange salad would be a great sweet-savory dish. For more of my thoughts on brunch, check out my Spring Brunch Menu.
For dinner I would have the frittata with a soup. If the weather is still HOT, I’d go for a cold soup, like my smooth tomato gazpacho or my sweet and spicy corn gazpacho. For cooler days I’d make either a creamy potato carrot soup or a cauliflower blue cheese soup.
If you try my recipe for Mustard Greens and Leek Frittata, I would love to hear from you in the comments with your experience and rating! You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.
– Happy Eating, Annemarie
Mustard Greens, Prosciutto, and Leek Frittata
- 12 large eggs
- 3/4 cup whole milk ricotta cheese
- kosher salt and fresh ground black pepper
- 3 tbsp olive oil
- 1 large leek, white and light green thinly sliced
- 2 cloves garlic, minced
- 1 large bunch mustard greens, cut into 1-inch slices
- 1/4 cup thinly sliced fresh basil, plus some leaves for garnish
- 2 oz thinly sliced prosciutto, cut into strips
- 1 oz parmesan, shaved
- With the oven rack in the middle position, heat the broiler.
- Whisk together the eggs and ricotta. Then add some salt and pepper. Set aside.
- In a 12-inch cast iron pan, heat the olive oil over low. Add the leeks and garlic along with a sprinkle of salt. Saute for 5 minutes, or until the leeks are tender. Add the greens and saute until fully wilted, 2-3 minutes.
- Stir in the basil. Then pour in the reserved egg mixture. Stir for 1 minute to fully combine the eggs and vegetables. Then let set and thicken for 2 minutes.
- Top the frittata with the sliced prosciutto. Put it in the oven for 5-6 minutes, until the egg has puffed up a little.
- Remove from the oven and let rest for a few minutes. Then top with parmesan shavings and any reserved basil leaves. Cut the frittata into wedges and serve.
- Mustard Greens: I used mizuna as the mustard greens in my frittata. These mustard greens are spicy, but on the mild side. You can use any mild mustard greens, kale, spinach, chard, or any other green you like.
- Cooking the Frittata: While I like the broiler since it is fast, if you're worried the broiler is going to overcook the frittata, switch to the oven at 350F for about 20 minutes. (30 minutes if you are using a 10 inch pan.)
- Leeks: Leeks tend to trap silt and dirt in their leaves. Rinse the leeks well after slicing them and before adding them to the pan.
- Shaving the Parmesan: I use an OXO y-peeler to get the wide shavings from the parmesan.