Mini Wild Leek Frittatas

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Learn more about cooking and eating locally on Kristin's blog, The Intentional Minimalist.


  • 9 Bean Rows eggs
  • 9 Bean Rows wild leeks
  • 9 Bean Rows chives
  • 9 Bean Rows thyme
  • Farm fresh local sun dried tomatoes
  • Kalamata olives
  • Local raclette cheese
  • Wild leek infused olive oil (recipe link)
  • Sea salt and pepper


Preheat oven to 400 degrees. Oil mini muffin tins lightly and set aside. Mince two tablespoons tomatoes, two tablespoons olives, one teaspoon thyme, one tablespoon leek whites, two tablespoons leek greens and add to a glass mixing bowl. Add six eggs to above ingredients with one teaspoon oil, one eighth teaspoon sea salt, one eighth teaspoon pepper and two-three tablespoons fresh grated cheese. Whisk egg mixture well and add to muffin tins. Bake for 10-12 minutes until golden.  Remove frittatas from muffin tins and serve with additional grated cheese and fresh chives.

Photo(s) by Kristin Celeste Shroeger