An Uncomplicated Life Blog: Easter Brunch Ham, Leek & Potato Frittata

Monday, February 5, 2018

Easter Brunch Ham, Leek & Potato Frittata

Ham is an Easter brunch staple, and this ham, leek and potato frittata is easy to make and will feed a crowd large or small


There are three things I really like about this recipe: 1) You can scale it to feed a large crowd or make it just for yourself - eggs are affordable and easy to change the number included to feed however many people needed; 2) You can use up leftover Christmas ham before it gets frostbitten in your freezer and 3) The longer this sits in the fridge, the better it tasted and it was so easy to cut a slice and have a hot breakfast mid-week with the leftovers. I also love that it works as a breakfast, lunch or dinner menu item. So much versatility in this dish, no?! This ham, leek and potato frittata is a simple yet great tasting dish to add to your Easter brunch menu.



I knew I wanted to do an Easter recipe this year, and the first thing I think of when I think Easter is ham. Is that a standard for anyone else? We always have a big honey baked ham at Christmas and then have so much leftover, it goes in the freezer. So Easter is the perfect time to pull it out and use it up before it gets covered in white frozen crystals and tastes like old ice, right? This year was no different, and when I went to go pull out some of our Christmas ham so that I could make and shoot this recipe, I was shocked to not find any. Then I remembered the year before, when I had so much ham I ended up tossing most of it because we simply couldn't eat all of it in time. This year, my mom took most of it home with her because she was headed up to Little Rock to visit my aunt/her sister and they could get it all eaten.

The one time I would likely have used it all, I had already given it away! Isn't that the way it always goes. To replace it, I used a deli black forest ham. But better believe it would have been 1000 times better with leftover Christmas ham!


Easter Brunch Ham, Leek & Potato Frittata
- 6 eggs
- 1 leek, sliced into thin slices
- 2 small red potatoes, sliced with the skins on
- 1/2 cup half and half
- 1 cup diced ham
- 1/2 cup milk (I used whole milk)
- shredded cheddar cheese (enough to cover the baking dish you're using. Swiss cheese would also be good but my kids won't eat Swiss cheese so I stuck with cheddar)
- salt and pepper to taste


PRO TIP: Leeks are grown in very sandy dirt. The sand tends to hide in the layers of the leek. To properly clean out the sand, and avoid a gritty frittata, fill a bowl with cold water and place the leek slices in it. Let it soak for a few minutes and agitate the water with your fingers. The leeks will float and all the sand will sink to the bottom. Strain out the leeks and dump the water and your leeks will be sand free. DON'T strain the water with the leeks still in it because you'll redistribute the sand into the leeks (I almost did this before I thought about it and changed my mind...)

Get the eggs cracked in a bowl and whisk in the half and half and milk. Add salt and pepper but remember, ham is pretty salty! So go light on the salt. Get the diced ham, sliced potatoes and leeks all set up in a station. Place a layer of potatoes, followed by half the leeks and half the ham. Then do another layer of the rest of the potatoes, leeks and ham. (Think of this like you would when you make lasagna - layering the ingredients in your dish.) No need to grease your dish, there's plenty of fat in the eggs and cream/milk.





After you have your layers of potato, leeks and ham, pour the egg mixture over it. Top with cheese. You can store the unbaked frittata in your fridge for up to 24 hours, which makes it a great dish to get ready the night before, and throw in the oven before your brunch (perfect after-church dish!) Bake at 375 degrees for about 40 minutes, or until the cheese is melted and the edges are golden brown.


I used a standard pie dish, which would have easily served 4 adults. After cooking, this keeps in the fridge for 4-5 days, and actually got BETTER on the second and third day! I popped it in the microwave for 60 seconds and had a hot breakfast all week.

If you have young children, and don't want to stuff their Easter baskets with tons of candy (or if your kids are like mine and don't like candy or chocolate!) then check out this post I wrote last year on what to put in your child's Easter basket.


Like it? Pin this Easter Brunch Ham, Leek & Potato Frittata to a recipe board on Pinterest!

16 comments:

  1. Great tip about the leeks. I remember having some that were not properly cleaned and the dish was quite gritty.
    Frittatas are so tasty! I love egg dishes and this one looks really easy to make too.

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  2. Oh my goodness. This looks too good to be true! Going to have to give this a whirl soon!!

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  3. This looks really good. I've never tried to make a frittata but this one looks super easy.

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  4. YUM! This looks really good. Easter is always an afterthought to me... I should really plan something this year.

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  5. You recipe looks amazing! I love frittatas! They're so easy to make, but they also save really well.

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  6. I absolutely love leeks so this dish looks heavenly to me! Definitely will be trying this at home.

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  7. Your Ham Leek Potato Frittata looks so delicious! As well as Easter brunch, it's perfect for Mother's Day and Father's Day too. My family is going to love this scrumptious recipe!

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  8. This frittata sound so tasty and easy! I can't wait to make this!

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  9. Love it! Such a great way to mix things up!

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  11. This looks super yummy. I want to try it!!

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  12. This yummy ham leek potato frittata is perfect for Easter Sunday Brunch. I'm looking forward to making this delicious recipe for family and friends!

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  13. When I bake a ham, I almost always have leftovers and this is a wonderful way to use them up. I love how easy this recipe comes together. Bookmarking to make soon.

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  14. I just love this Easter brunch ham leek potato frittata recipe. This is looking delicious. Thanks for sharing.

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