Find a Recipe!

Just a Little Bit of Bacon

where comfort food meets the farm stand

  • Home
  • Recipes
    • beverages
    • desserts
    • grilling and bbq
    • main courses
    • quick dinners
    • side dishes
    • soups and stews
  • mediterranean recipes
    • italian recipes
      • italian comfort food
      • italian antipasti
      • fundamentals of italian cooking
    • spanish recipes
      • spanish tapas
    • french recipes
      • french comfort food
    • greek recipes
  • holiday favorites
    • christmas
    • easter dinner
    • thanksgiving feast
  • resources
    • dinner and party menus
    • farmers’ market
      • ingredient spotlight
    • roundup post
  • About
    • Privacy Policy
  • Contact

Mustard Greens, Prosciutto, and Leek Frittata

August 19, 2018 by justalittlebitofbacon 7 Comments

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

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.

Creamy, fluffy mustard green and leek frittata topped with browned prosciutto, basil leaves and parmesan shavings all in a cast iron pan.

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.

Did you know I’ve written some guides to the farmers’ market? I have a Spring Farmers’ Market Guide and a Summer Farmers’ Market Guide done so far. Stay tuned for fall and winter.

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.

Top view of the finished leek frittata in the cast iron pan. Fluffy eggs are filled with greens and topped with prosciutto, parmesan, and basil leaves.

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.)

Step by step photos on how to make leek frittata.

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.

  1. 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!
  2. With omelets the eggs are wrapped around a filling. In frittatas, the filling is mixed right into the eggs.
  3. 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!

A slice of leek frittata on a plate, showing the leeks and greens in the eggs, with a fork ready to take a piece.

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

5 from 4 votes
Leek frittata with mustard greens and prosciutto is a great, easy cast iron recipe for breakfast, brunch or dinner. Switch it up by using spinach or kale. Serve hot or at room temperature.
Print
Mustard Greens, Prosciutto, and Leek Frittata
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Leek frittata with mustard greens and prosciutto is a great, easy cast iron recipe for breakfast, brunch or dinner. Switch it up by using spinach or kale. Serve hot or at room temperature.

Course: Main Course
Cuisine: Italian
Keyword: leek frittata
Servings: 8 servings
Calories: 225 kcal
Author: Just a Little Bit of Bacon
Ingredients
  • 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
Instructions
  1. With the oven rack in the middle position, heat the broiler.

  2. Whisk together the eggs and ricotta. Then add some salt and pepper. Set aside.

  3. 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.

  4. 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.

  5. Top the frittata with the sliced prosciutto. Put it in the oven for 5-6 minutes, until the egg has puffed up a little.

  6. 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.

Recipe Notes
  • 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.
Leek frittata with mustard greens and prosciutto is a great, easy cast iron recipe for breakfast, brunch or dinner. Switch it up by using spinach or kale. Serve hot or at room temperature. | justalittlebitofbacon.com #eggs #eggrecipes #brunchrecipes #easydinners #frittata #italianrecipes
Leek frittata with mustard greens and prosciutto is a great, easy cast iron recipe for breakfast, brunch or dinner. Switch it up by using spinach or kale. Serve hot or at room temperature. | justalittlebitofbacon.com #eggs #eggrecipes #brunchrecipes #easydinners #frittata #italianrecipes

Related Posts:

  • A Guide to the Spring Farmers’ MarketA Guide to the Spring Farmers’ Market
  • Ingredient Spotlight: Mild, Sweet Hakurei TurnipsIngredient Spotlight: Mild, Sweet Hakurei Turnips
  • Broccoli Rabe and Smoked Mozzarella FrittataBroccoli Rabe and Smoked Mozzarella Frittata
  • Potato Leek Gratin with Cheddar and PancettaPotato Leek Gratin with Cheddar and Pancetta
  • A Guide to the Summer Farmers’ MarketA Guide to the Summer Farmers’ Market
  • 16 Reasons to Visit Your Farmer’s Market – Recipe Roundup16 Reasons to Visit Your Farmer’s Market…

Filed Under: 10 ingredients or less, 30 minute meals, gluten free, italian recipes, main courses, meaty main dishes, quick dinners, recipe, vegetable dishes Tagged With: basil, eggs, kale, leeks, mizuna, mustard greens, parmesan cheese, prosciutto, ricotta, spinach

« Steakhouse-Style Classic Iceberg Wedge Salad
What is Mizuna? Ingredient Spotlight »

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Sign Up for Email Updates

Don’t miss a post!
Sign up and a weekly digest will be mailed to your inbox every Thursday afternoon.

Disclosure:

Justalittlebitofbacon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Comments

  1. Jill says

    August 23, 2018 at 1:39 pm


    Those mustard greens look so fresh and beautiful. I’m sure this frittata is delicious!

    Reply
  2. Rae says

    August 23, 2018 at 12:26 pm


    For some reason, I don’t use mustard greens very often in cooking. The flavors you’ve used in this frittata are absolute perfection and it’ll be absolutely perfect for a casual brunch gathering. Thanks for sharing!

    Reply
    • justalittlebitofbacon says

      August 23, 2018 at 1:25 pm

      I don’t either, but those bunches of mizuna at the farmers’ market called to me. 🙂

      Reply
  3. Dana says

    August 23, 2018 at 12:22 pm


    I absolutely love frittatas and the addition of prosciutto here excites me to no end. Such a fabulous salty treat, and feels less greasy than bacon! Not sure how true that is but hey, we can pretend 😉

    Reply
    • justalittlebitofbacon says

      August 23, 2018 at 1:25 pm

      Thanks! I think it is less greasy for real. And since you’re using such thin slices, you don’t even use all that much for the whole frittata.

      Reply
  4. Taylor Kiser says

    August 23, 2018 at 11:38 am


    This frittata is so gorgeous! And I love that it’s perfect for breakfast, lunch, or dinner!

    Reply
    • justalittlebitofbacon says

      August 23, 2018 at 11:59 am

      Thank you! Frittatas are really versatile.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

Stay Connected

Sign up and a weekly digest will be mailed to your inbox every Thursday afternoon.

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Winter Warmers

This creamy, spicy roast pumpkin soup is full of Spanish flavors like paprika and roasted red peppers and topped with crispy pancetta. | justalittlebitofbacon.com

Spicy Roast Pumpkin Soup – Spanish Style

Slow cooker chicken cacciatore is classic Italian comfort food made easy. Put it together in the morning and have dinner in the evening. | justalittlebitofbacon.com

Slow Cooker Chicken Cacciatore

For easy comfort food in the instant pot, make sweet and spicy pressure cooker short ribs braised in red wine with figs and chipotle. Serve over mashed potatoes or with some crusty bread for the sauce. | justalittlebitofbacon.com #comfortfood #shortribs #beefshortribs #pressurecookerrecipe #instantpotrecipe #winterrecipe

Pressure Cooker Wine Braised Short Ribs

Comfort food at its best! Roasted red pepper and tomato soup is easy, creamy, and perfect for weeknight dinner or for company. Great with fried croutons, slices of crusty bread, or grilled cheese. | justalittlebitofbacon.com #souprecipes #tomatosoup #tomatoes #redpeppers #comfortfood

Roasted Red Pepper and Tomato Soup

My bacon cheddar soup is a simple recipe which makes rich, creamy comfort food full of smoky flavor from the bacon and the smoked cheddar. | justalittlebitofbacon.com

Smoky Bacon Cheddar Soup

Beef braised in barolo is a delicious and comforting Italian stew cooked low and slow until the red wine has transformed into a rich sauce and the beef is falling apart. | justalittlebitofbacon.com

Italian Beef Braised in Barolo

Recent Posts

  • Italian Pressure Cooker Pot Roast
  • Hot Spiced Bourbon Milk Punch
  • Classic Potato Leek Soup in the Pressure Cooker
  • Easy Cinnamon Cocoa Palmiers
  • Herb and Cheese Stuffed Pork Chops with Pasta
  • Perfectly Pink Romantic Cocktails for Valentine’s Day
  • Fresh Raspberry Orange Margarita
  • Simple Vegetarian Black Bean Soup
  • Amazing Fudgy Brownies with Peppermint Ganache
  • Simple Homemade Green Olive Pesto

Copyright © 2019 — Just a Little Bit of Bacon • All rights reserved. • Disclaimer

Genesis Framework • Foodie Pro Theme • by Shay Bocks