Mediterranean Double Cheese Potato Asparagus & Leek Frittata

A good frittata is all about balanced texture, color, and gentle layers of flavor. This Mediterranean-style version brings together soft roasted potatoes, tender asparagus, sweet leeks, and a rich egg base loaded with cheddar and red Leicester. It’s hearty but not heavy, and it works for breakfast, lunch, or a light dinner. The mix of vegetables gives it freshness, while the two cheeses melt into a creamy, savory finish. You can serve it warm, room temperature, or even chilled the next day.

Total Time: 40–50 minutes
Servings: 4–6

Ingredients

For the Fillings

3–4 small/medium Albert Bartlett Rooster potatoes

1 large leek, cleaned and sliced

1 pack of asparagus (about 10 spears), trimmed and cut into pieces

1 tbsp olive oil

1 garlic clove, grated

For the Egg Mix

6 medium eggs

100 ml milk (any type)

70 ml double cream

1 tsp sea salt

1 tsp black or mixed pepper

40 g strong cheddar, grated

40 g aged red Leicester, grated

A small handful of extra cheese for the top

Instructions

Prepare the vegetables

Peel the potatoes if you like, then cut them into small cubes. Boil them in lightly salted water until just tender but still firm. Drain and set aside.

Clean the leek thoroughly, slice it into rings, and pat dry. Cut the asparagus into bite-size pieces.

Cook the vegetables

Warm the olive oil in a non-stick, oven-safe pan over medium heat. Add the leeks and cook until they soften. Add the garlic and asparagus and cook for a few minutes until the asparagus turns bright green. Add the cooked potatoes and stir everything together gently.

Mix the eggs

In a bowl, whisk the eggs with milk, cream, salt, and pepper. Stir in the cheddar and red Leicester. The mixture should look thick and creamy.

Combine and cook

Pour the egg mixture over the vegetables in the pan. Tilt the pan so the eggs spread evenly. Cook on low heat for about 5–7 minutes until the edges begin to set while the center stays slightly loose.

Bake

Sprinkle a little extra cheese on top. Transfer the pan to a preheated oven at 180°C (350°F) and bake for 10–12 minutes, or until the frittata is set and the top is lightly golden.

Rest and serve

Let it cool for a few minutes before slicing. Serve warm or at room temperature.

Tips

Don’t overcook the potatoes
They should stay firm so they don’t fall apart when mixed with the eggs.

Make sure the pan is oven-safe
A cast iron or a sturdy non-stick skillet is perfect.

Keep the heat low on the stovetop
This stops the bottom from browning too fast while the center remains raw.

Use fresh asparagus
It should snap cleanly when bent. Soft or limp stalks won’t hold their shape.

Drain moisture well
Wet vegetables dilute the eggs, making the frittata watery.

Whisk the eggs well
A well-aerated egg mix makes the frittata fluffier.

Add the cheese into the mix, not only on top
It melts throughout and gives you a more even flavor.

Don’t skip the resting time
It helps the slices hold their shape.

Cut the asparagus into similar sizes
This ensures they cook evenly and stay tender.

Variations

Potato and Spinach
Replace asparagus with a handful of fresh spinach.

Tomato and Herb
Add cherry tomatoes and finish with basil or parsley.

Bell Pepper and Mushroom
Add sautéed peppers and mushrooms for a richer base.

Three-Cheese Version
Add a little feta or mozzarella for a creamier texture.

Mediterranean Chicken Frittata
Add shredded cooked chicken for more protein.

Smoked Paprika Twist
A pinch in the egg mix adds a warm flavor.

Sweet Potato Swap
Replace regular potatoes with roasted sweet potatoes.

Zucchini Version
Thin slices of zucchini cook quickly and give a softer bite.

No-Dairy Option
Use plant-based milk and vegan cheese. The texture stays light and tender.

Q&A

Can I make this ahead?
Yes. It reheats well in a low oven or can be eaten cold.

Can I freeze it?
You can, but the texture may soften slightly after thawing.

Can I use only milk instead of cream?
Yes. The frittata will be lighter but still flavorful.

What can I use instead of asparagus?
Green beans, peas, spinach, or zucchini work well.

Can I use pre-cooked potatoes?
Yes, leftover roasted or boiled potatoes are perfect.

Should I remove the dark green parts of the leek?
Use the tender light green and white parts for the best texture.

Can I use a different cheese?
Cheddar, gouda, mozzarella, or feta all work well.

How do I stop it from sticking?
Use a good non-stick pan and a little extra oil if needed.

Can I cook the whole thing on the stovetop?
Yes. Cover it and cook on very low heat until the top sets.

How do I store leftovers?
Keep in an airtight container for up to 3 days.

Nutrition

(approx. per serving)

Calories: 260–320

Protein: 15–18 g

Carbs: 14–18 g

Fat: 18–22 g

Fiber: 2–3 g

Conclusion

This frittata is comforting, flavorful, and easy to customize. The potatoes make it hearty, the asparagus brightens the dish, and the leeks bring a gentle sweetness that works well with the creamy egg mixture. The two cheeses melt into a soft, rich texture without feeling heavy. It’s a simple one-pan meal that fits into breakfast, brunch, or dinner, and it holds up well for weekly meal prep. If you want a lighter version, a spicier version, or a protein-packed one, I can help tailor it.