Spring Bulb Frittata with Leeks & Garden Greens
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🌿 Introduction
Frittatas are one of my favorite ways to gather the garden into a single dish. This spring version celebrates the first greens and tender leeks, folded gently into eggs and baked until golden. It’s simple yet elegant—just right for brunch, a light supper, or even meal prep for the week.
Every bite feels like a nod to the season of renewal, when bulbs push through soil and the garden offers tender gifts again.
✨ Why You’ll Love This Recipe
- 🥚 Quick and nourishing one-pan meal
- 🌿 Features leeks and tender spring greens
- 🍴 Perfect hot or cold, for breakfast, lunch, or dinner
- 🥗 Pairs beautifully with fresh salads or roasted vegetables
📋 Quick Reference Snapshot
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Skill: Easy
- Equipment: Oven-safe skillet, whisk, mixing bowl
- Dietary: Gluten-free, vegetarian
Key Ingredients at a Glance: Eggs, leeks, greens, cheese
🌿 Ingredients
- 8 large eggs 🥚
- ½ cup milk (or cream for richer texture) 🥛
- 1 Tbsp olive oil 🫒
- 1 medium leek, cleaned and sliced into half-moons 🌱
- 2 cups garden greens (spinach, arugula, or baby kale) 🌿
- ½ cup shredded cheese (cheddar, Gruyère, or feta) 🧀
- 1 tsp sea salt
- ½ tsp black pepper
- Optional: fresh parsley or chives for garnish
🔄 Seasonal Swaps
- 🧅 Swap leeks for green onions or shallots
- 🌱 Use Swiss chard, beet greens, or dandelion greens
- 🧀 Try goat cheese or ricotta instead of shredded cheese
- 🥔 Add thinly sliced potatoes for extra heartiness
🌱 From My Garden
The first time I pull leeks from the soil each spring, I’m always amazed at their sweetness. Paired with tender greens like spinach or arugula, they capture the fresh hope of the season. This frittata is my way of letting those delicate flavors shine.
👩🍳 Step-by-Step Instructions
Prep the Base
- Preheat oven to 375°F (190°C).
- In a mixing bowl, whisk eggs, milk, salt, and pepper. Set aside.
Cook the Vegetables
3. Heat olive oil in oven-safe skillet.
4. Sauté leeks until softened, about 5 minutes.
5. Add greens and cook until just wilted.
Bake the Frittata
6. Pour egg mixture over vegetables in skillet.
7. Sprinkle cheese evenly over the top.
8. Transfer skillet to oven and bake 20–25 minutes, until center is set.
Finish
9. Cool slightly before slicing. Garnish with parsley or chives.
🍽️ Serving & Pairing Suggestions
- Pair with Wild Greens Salad with Lemon & Olive Oil
- Serve with Cranberry & Rosemary Bread (Savory-Sweet Loaf)
- Add roasted potatoes or Maple Roasted Carrots with Toasted Seeds
🥡 Storage & Make-Ahead Tips
- Refrigerate leftovers up to 3 days
- Enjoy cold, at room temp, or reheated gently
- Slice and freeze in portions up to 2 months
🤝 Community & Connection
- Instagram — Share your golden trays and tag me @southersoils 🌿📸
- Subscribe — Weekly recipes, seasonal tips, and free printable guides ✉️🍂
- Facebook Group — A warm community to swap ideas and share what’s growing 🌱🫶
🛒 Favorites from My Kitchen to Yours
- Oven-safe cast iron skillet for perfect baking 🍳
- Balloon whisk for fluffy eggs 🥄
- Sharp knife for prepping leeks 🔪
- Wooden spatula for sautéing veggies 🌿
🌻 Related on Southern Soil Sunshine
- Hearty Lentil Stew with Garlic & Garden Kale
- Tuscan White Bean Soup with Kale & Rosemary
- Rosemary Shortbread Cookies (Scottish Garden Twist)
💭 Final Thoughts
Frittatas remind me that abundance doesn’t have to be complicated. A few eggs, a handful of greens, and a little care can become something beautiful. May this spring dish nourish your table and remind you of fresh beginnings. 💛
