Farm-Fresh Flavor: Potato, Leek & Herb Goat Cheese Frittata
Potato, Leek & Herb Goat Cheese Frittata
At Perfetto Pastures, we believe that when you start with the best ingredients, simplicity shines. This Potato, Leek & Herb Goat Cheese Frittata is proof that fresh, seasonal vegetables and a few pantry staples can create something truly special. It's light yet filling, elegant yet rustic—the perfect dish for a cozy brunch, a weeknight dinner, or a slice of something savory during the day.
Let the silky leeks, creamy potatoes, and tangy goat cheese speak for themselves. From our New York pastures to your plate, this frittata is a celebration of local flavor, slow food, and the joy of eating well.
Ingredient Spotlight
Yukon Gold Potatoes
Creamy, buttery, and naturally golden, Yukon Golds hold their shape beautifully and add heartiness to the dish.
Leeks
Sweeter and more delicate than onions, leeks become soft and flavorful when sautéed. Be sure to clean them well—they love to hide dirt between layers!
Herb Goat Cheese
This tangy, creamy cheese with flecks of fresh herbs melts into the eggs, adding richness and depth.
Fresh Eggs
We recommend pasture-raised eggs when possible. Comes with brighter yolks and fuller flavor make a big difference in a dish where eggs are the star.
Fresh Herbs (Parsley & Thyme)
Bright parsley and aromatic thyme bring freshness and balance to the rich, savory notes of the potatoes and cheese.
Recipe: Potato, Leek & Herb Goat Cheese Frittata
Ingredients
1 lb Yukon Gold potatoes, peeled and diced
2 tablespoons olive oil
1 tablespoon butter
2 medium leeks (white and light green parts only), thinly sliced
8 large eggs
½ cup whole milk or half-and-half
4 oz herbed goat cheese, crumbled
¼ cup grated Parmesan (optional)
2 tablespoons chopped fresh parsley
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper, to taste
Instructions
Preheat the oven to 375°F.
Cook the potatoes: In a medium pot, boil the diced potatoes in salted water for about 8–10 minutes or until fork-tender. Drain and let cool slightly.
Sauté the leeks: In a 10–12” oven-safe nonstick or cast iron skillet, heat the olive oil and butter over medium heat. Add sliced leeks and a pinch of salt. Cook for 10–12 minutes, stirring occasionally, until the leeks are soft and just starting to caramelize.
Whisk the eggs: In a large bowl, whisk together the eggs, milk, parsley, thyme, salt, and pepper. Stir in the goat cheese and Parmesan.
Combine and cook: Add the potatoes to the skillet with the leeks and gently toss to combine. Pour the egg mixture over the vegetables and tilt the pan to distribute evenly.
Set and bake: Cook on the stovetop over medium-low heat for 3–4 minutes, just until the edges begin to set. Then transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the frittata is puffed and set in the center.
Cool and serve: Let rest for 5 minutes before slicing. Serve warm or at room temperature.
Chef’s Tips & Variations
Make it dairy-free by swapping goat cheese for a vegan cheese alternative and using almond milk.
Add seasonal greens like spinach or kale—sauté them along with the leeks.
Looking for extra flavor? Add a pinch of smoked paprika or crushed red pepper flakes to the eggs.
Use leftover roasted potatoes for an even quicker prep.
Serving Suggestions
Serve your frittata with:
A fresh arugula or mixed greens salad with lemon vinaigrette
Crusty sourdough bread or homemade biscuits
A side of fresh fruit or citrus wedges
Chilled white wine or a sparkling brunch cocktail
Perfect for:
Weekend brunch gatherings
Meal prepping lunches
A light summer supper on the porch
From Our Farm to Your Table
This recipe was created with ingredients grown right here at Perfetto Pastures, where we take pride in the quality and flavor of our produce. Whether you're shopping at our farm store or picking up a CSA box, we hope this frittata inspires you to make the most of every bite.
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