Sausage, Leek, and Tomato Frittata

I fell in love with a lot of things in Spain.

The giant markets. Incredible olives. Cheap wine. Gorgeous cities. Tall boots. Cathedrals. Valencia oranges and Paella.

But the thing I was most surprised at was a frittata breakfast I had one morning while we were traveling.

This frittata was cold.  Which was… weird.

And it was chock full of potatoes and sandwiched in a loaf of fresh bread.

A frittata in a sandwich? I wasn’t sure about it, but the Spanish didn’t steer me wrong on ham or seafood, so I figured – why not?

Besides the multiple glasses of fresh OJ I downed in Valencia, that frittata sandwich was one of my favorite breakfasts on the trip.

I’m not sure I could ever do that meal justice by making it at home, so I still stick with hot frittatas when I make them.

But if you ever have leftover frittata, do yourself a favor and eat it between two slices of fresh bread. You won’t be sorry.

PS: You can (and totally should) add cheese to this frittata. I was lazy and forgot to get the cheese out before popping this in the oven. Still delicious cheeseless, but even better with it!

Sausage, Leek, and Tomato Frittata

Makes: 4-6 servings

Ingredients:

  • 1 Tbsp olive oil
  • 2 links chicken sausage, diced
  • 2 leeks, sliced and rinsed
  • 2 scallions, sliced
  • 2 tomatoes, diced
  • 6 eggs
  • 1/3 cup egg whites
  • 1/2 cup milk
  • 1 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Preheat oven to 375 degrees.
  2. In a medium oven-safe or cast iron skillet, heat the olive oil over medium heat for 1 minutes.
  3. Add the diced chicken sausage to the pan and cook, stirring occassionally, for 5 minutes until the sausage is browned.
  4. Stir in the leeks and scallions and cook for another 3-4 minutes until the leeks are softened.
  5. Add the diced tomatoes and cook for 3-4 minutes, stirring occassionally. The tomatoes are start to break down.
  6. In a separate bowl, whisk the eggs, egg whites, and milk with the salt and pepper.
  7. Pour the egg mixture over the sausage and vegetables and cook on the stovetop for another minute.
  8. Move the skillet to the oven and bake at 375 degrees for 15-20 minutes until the eggs are set and the top is golden.

30 comments

  1. Sounds like one amazing breakfast sandwich! Love the potatoes baked in

  2. Yum! Definetly a great combo of ingredients and flavours! Looks fab :)

  3. Sounds delicious! What a perfect combination of flavours whether you have it hot or cold!

  4. I’ve never heard of it being sandwiched in bread. Sounds pretty hearty to me!

  5. I need to start making fritattas on the weekends so I have a delicious and nutritious breakfast to eat all week long ;)

  6. You post the best breakfast recipes! This looks so good!

  7. yum this looks delicious! i love the combo.

  8. I love frittatas. I definitely don’t make them as often as I should. I made a green eggs and ham version (the green coming from sliced green tomatoes) last summer that was soooo yummy. I don’t know how it escaped me this year.

    • ooh, great idea with the green tomatoes! and you reminded me that i have a can of those in the pantry from our neighbors.

  9. Frittata is my favorite breakfast for dinner and just recently started putting potatoes in–so good. It’s also a great way to use up leftovers!

  10. I love eggs! I love leeks! I need to make this.

  11. i am a huge frittata fan – they are perfect for b l or dinner

  12. I love making frittatas! They are super quick and can be customized for just about any ingredient…yum!

  13. yum!! i have some leeks in my fridge, too, just need to pick up more eggs :)

  14. Ahhhh Tortilla Espanola. My favorite thing ever in Spain. I make them at home all the time.

  15. This is actually exactly how my mom always made frittatas! Loaded up with potatoes and served between two slices of thick hearty bread. I wonder if she realized it was Spanish and not Italian…

  16. Thanks for sharing this one!
    I love discovering new frittata add-ins!

  17. That really looks great. I’d love to try that chicken sausage.

    Beautiful photos BTW!

  18. thank you so much!

  19. I’ve never had a frittata in a sandwich, either, but it sounds incredibly delicious! Good for breakfast, lunch or dinner.

  20. Love the color in this. This looks great. I think I might throw in some green and red pepper too

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  22. I love frittatas! This version sounds delicious!

  23. I’ve been in such the frittata mood this week. Love this, sounds great! I haven’t brought home leeks in a while…love the combo.

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