06/15/2026
Herby Leek & Potato Frittata!!!! Recipe below ⬇️
Prep: 30 minutes
Cooking time: 1 hour
Total: 1h30 minutes
Ingredients
* 3–4 medium Yukon Gold or Masquerade potatoes
* 1 pack firm tofu, pressed and drained
* 1/4 cup extra virgin olive oil, plus more for cooking and greasing
* 1/3 cup nutritional yeast
* 1/3 cup chickpea flour
* 3/4 cup crumbled feta, plus more for serving
* 4–5 dino kale leaves, stems removed and roughly chopped
* 2 handfuls fresh spinach, roughly chopped
* 4–5 leeks, trimmed, cleaned, and sliced
* 3–4 garlic cloves
* 2 teaspoons Italian seasoning
* 1/2 teaspoon cayenne pepper
* 1 teaspoon salt
* 1 teaspoon black pepper
* Fresh chives, for serving
Instructions
1. Preheat the oven to 380°F and grease a round baking dish generously with olive oil.
2. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 15–20 minutes depending on size. Drain and let cool slightly.
3. Meanwhile, heat a generous drizzle of olive oil in a large pan over medium heat. Add the leeks with a pinch of salt and pepper and cook until soft and lightly caramelized, about 10–15 minutes.
4. Add the kale and spinach and cook until wilted and tender. Remove from the heat and let cool slightly.
5. In a blender or food processor, combine the tofu, chickpea flour, nutritional yeast, cayenne, Italian seasoning, salt, black pepper, garlic cloves, olive oil, and crumbled feta. Blend until mostly smooth.
6. Add the cooked potatoes to a large bowl and lightly break them apart with your hands or a fork. Pour in the tofu mixture along with the cooked greens and leek mixture. Fold everything together gently until well combined.
7. Transfer the mixture to the prepared baking dish and smooth out the top evenly.
8. Bake for 40 minutes to 1 hour, checking every 20 minutes to make sure the top doesn’t brown too much. If needed, loosely tent with foil. The frittata is ready when the top is crisp and golden and the center feels set.
9. Let cool slightly before serving. Finish with fresh chives and extra crumbled feta on top.
Serve warm with hot sauce or sweet chili sauce.
