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Green Frittata With Leeks, Kale and Parsley

Green Frittata With Leeks, Kale and Parsley 6.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Nourish Apr 29, 2021

This spring-y frittata is brimming with green produce, with leeks lending their aromatic essence, baby kale adding a savory minerality (you could swap in spinach or Swiss chard), and lots of fresh parsley imbuing the whole dish with grassy freshness. If you are used to thinking of parsley as a garnish, the full cup called for here might seem like a typo, but go with it. You’ll be amazed at how delightful the tender herb is as a main ingredient.

Total time: 20 mins

Storage Notes: Leftover frittata can be refrigerated for up to 3 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 6 large eggs
  • 1/4 cup low-fat milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 medium leek, white and light green parts, sliced thinly into half-moons (about 2 cups)
  • 3 cups packed baby kale, coarsely chopped
  • 1 cup finely chopped fresh flat-leaf parsley


In a medium bowl, whisk together the eggs, milk, mustard, salt and pepper until combined.

In a 10-inch cast iron or ovenproof skillet over medium heat, heat the oil until shimmering. Add the leeks and cook, stirring occasionally, until softened, about 4 minutes. Add the kale and cook, stirring often, until wilted, 1 to 2 minutes. At first, the pan will look completely full, but the kale will wilt fast and reduce. Add the parsley, stir to combine and spread the vegetables evenly around the bottom of the skillet.

Pour the egg mixture over the greens, covering them evenly. Reduce the heat to medium-low and cook until the eggs set around the edges but are still loose in the middle, about 8 minutes.

Position an oven rack 4 to 6 inches from the broiler element and preheat the broiler. Place the skillet under the broiler and cook for 1 to 2 minutes, or until the surface is set and golden brown. (If your broiler is on the bottom, carefully transfer the skillet to the broiler drawer.) Let rest for 1 to 2 minutes, then cut into 6 wedges.

Serve warm or at room temperature.

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Recipe Source

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Olga Massov.

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Nutritional Facts

Calories per serving: 141

% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 2g 10%

Cholesterol: 186mg 62%

Sodium: 207mg 9%

Total Carbohydrates: 6g 2%

Dietary Fiber: 1g 4%

Sugar: 1g

Protein: 8g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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