This 20-minute Easy Shrimp and Leek Frittata is my busy-day lifesaver! Just 5 ingredients, one pan, and zero fuss—perfect for gluten-free or keto mornings. Watch the video below!
🍤 Serves 4 | 🥚 High-Protein | 🌿 Gluten-Free | ⏱ 20-Min Meal
Mornings don’t have to mean boring breakfasts! This Shrimp and Leek Frittata is my 20-minute savior—packed with protein, cooked in one pan, and naturally gluten-free. Perfect for busy days when you want delicious without the fuss.
Love this One-Pan Prawn and Leek Frittata? Try my easy crustless spinach quiche recipe for a low-carb brunch, or steamed oil-free omelette for weight loss when you want something light. Serve slices with high-protein white bean dip without tahini and 30-minute no-knead focaccia for beginners for a crowd-pleasing spread!
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💭 Expert Tip
If you’re short on time, prep the leeks and shrimp the night before. In the morning you will be so grateful.
💗 Why You’ll Love This Recipe
✅ Quick – Ready faster than waiting in a coffee line (20 minutes).
✅ Protein-packed – Keeps you full until lunch. Craving more shrimp? This pesto shrimp gnocchi is another 20-minute wonder!
✅ Easy cleanup – Just one pan is needed.
✅ Gluten-free & keto-friendly
🥘Ingredients
*See the recipe card for full information on ingredients and quantities.
- Leeks (white/light green parts only): I always go for firm, straight leeks with bright white bases—those tough dark green tops? I save them for stock.
- Raw shrimp (peeled): I prefer wild-caught for a sweeter taste. If you're using frozen, thaw them overnight in the fridge—never in the microwave! Shrimp doneness test: Curls into a "C" shape? Perfectly cooked.
- Eggs: They blend better when they’re at room temperature, especially with cream cheese. I like organic or free-range eggs for richer yolks. For silkier eggs, whisk in 1 tablespoon water per egg.
- Cream cheese: Full-fat gives the best texture, but if you want something lighter, low-fat works too. Flavored ones like garlic and herb? A nice shortcut for extra depth. Hack: Microwave for 10 seconds to soften.
- Cherry tomatoes: Vine-ripened are best—they’re naturally sweeter.
- (Ingredient quality directly impacts the final dish—every choice matters!)
♻️ Substitutions
- Cream cheese → Goat cheese or feta (for tanginess).
- No leeks? Use onions or spinach (you'll get a different but equally tasty onion frittata).
- Spring Ingredient Swaps: Use asparagus instead of leeks in April!
- Shrimp alternatives: Chicken or sausage work in this leek frittata base.
- Cherry Tomatoes: Sun-dried tomatoes (oil-packed, chopped).
📋 Variations
Spicy Leek Frittata – Add red pepper flakes.
Triple-Cheese Leek Frittata – Mix parmesan and cheddar into the eggs.
👩🍳 How to Make Easy Shrimp and Leek Frittata
These photos reveal exactly what to look for at each stage – from fluffy eggs to caramelized leeks. For more quick one-pan breakfast inspiration, try our roasted pepper baked eggs (ready in 20 minutes!) or easy cabbage frittata (packed with veggies).
Step 1: Gently crack 5 eggs into a mixing bowl. Pro tip: Use the counter, not the bowl edge, for cleaner breaks!
Step 2: Whisk vigorously for 45 seconds until pale and frothy. Those bubbles = extra-fluffy texture later!
Step 3: Add cream cheese straight to the bowl. No need to premix - those lumps melt into creamy pockets!
Step 4: Stir just until combined. Small cheese streaks are perfect - they'll create rich swirls in the cooked frittata.
Step 5: Cook sliced leeks in olive oil for 5 minutes until softened and fragrant. They'll turn slightly translucent when ready.
Step 6: Pour eggs over filling, dot with remaining cream cheese, and nestle tomato halves cut-side up.
Step 7: Let cook undisturbed for 5-8 minutes until edges pull away from the pan (center will still jiggle).
Step 8: Broil 2-3 minutes until the top blisters and gets spotty brown. A slight wobble means it's perfectly done!
Pro Tip: For extra lift, whisk 1 tablespoon water into eggs - it creates steam pockets under the broiler! No broiler? Cover with lid last 2 minutes to set the top.
🥗 Serving Suggestions
- With a side of avocado slices or mixed greens.
- Drizzle with hot sauce or garlic aioli.
- Mixed greens with lemon vinaigrette or my sautéed green beans with garlic.
- Roasted cherry tomatoes or my Şakşuka (Turkish fried vegetables)
- Avocado slices
- Crusty bread (for non-low-carb versions) like my soft white dinner buns or this 3-ingredient no-knead bread.
❓ Easy Shrimp and Leek Frittata Recipe FAQs
Yes! Thaw frozen shrimp overnight in the fridge, then pat them dry before cooking. This prevents excess moisture in your Prawn and Leek Frittata. For best results, use large shrimp (31/40 count) - they stay juicier in this 20-minute high-protein breakfast recipe.
The secret is whisking eggs with cream cheese (our cream cheese frittata trick!) and baking just until set. Overcooking makes eggs rubbery. For extra fluff in your shrimp and leek frittata, add a splash of milk or water when beating the eggs.
This savory breakfast frittata pairs perfectly with:
• Mixed greens with lemon vinaigrette or my sautéed green beans with garlic.
• Roasted cherry tomatoes or my Şakşuka (Turkish fried vegetables)
• Avocado slices
• Crusty bread (for non-low-carb versions) like my soft white dinner buns or this 3-ingredient no-knead bread.
Common fixes for your Leek Frittata:
- Squeeze excess moisture from cooked leeks.
- Pat shrimp dry before adding.
- Cook uncovered the last 2 minutes.
- Let rest 5 minutes before slicing.
Absolutely! This quick frittata recipe stores beautifully:
• Refrigerate for 3 days
• Freeze slices for 1 month
• Reheat in a 350°F oven for 10 minutes (this keeps the Italian herb shrimp and leek frittata texture perfect)
More Fast & Tasty Egg Breakfasts
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Easy Shrimp and Leek Frittata Recipe
Equipment
- Oven-safe skillet
- Whisk
- Cutting board & knife
Ingredients
- 2-3 leeks
- 5.3 oz raw shrimp peeled
- 5 large eggs
- 4.2 oz cream cheese
- 6 cherry tomatoes
Instructions
- 1️⃣ Grab a medium frying pan and warm 3 tablespoon olive oil over medium heat. While that heats, let’s tackle the leeks. They’re sneaky—dirt loves hiding between their layers! Slice off the dark green tops, then halve them lengthwise. Rinse under cold water, fanning out the layers to flush out any grit. Thinly slice the pale green and white parts, then toss them into the pan. Cook for 5 minutes, stirring occasionally, until they’re soft and sweet.2-3 leeks
- 2️⃣ While the leeks cook, prep the shrimp: chop ¾ of them into bite-sized pieces (leave the rest whole for pretty presentation). Add them to the pan with the leeks. Give it all a quick stir—just 1 minute is enough since shrimp cook fast!5.3 oz raw shrimp
- 3️⃣ In a bowl, crack the 5 eggs and whisk luntil fluffy. Drop in ¾ of the cream cheese (little chunks are fine—they’ll melt into creamy pockets). Season with salt and pepper, then whisk again until it’s mostly smooth (no stress over tiny cheese lumps).5 large eggs, 4.2 oz cream cheese
- 4️⃣ Pour the egg mixture over the leeks and shrimp. Tear the remaining cream cheese into small bits and scatter them over the top. Halve a handful of cherry tomatoes and nestle them into the eggs, cut-side up.6 cherry tomatoes
- 5️⃣ Let the frittata cook undisturbed for 5–8 minutes on the stovetop—edges should set, but the center will still jiggle. Add a lid on top if you have one. Now, pop it under a medium-hot grill (broiler) for 3 minutes until the top turns golden and the middle has a gentle wobble (it’ll keep cooking as it rests).
- 💡 Pro Move: Let it sit for 2 minutes before slicing—patience = clean cuts! For extra flavor, sprinkle fresh dill or chives before serving!
Video
Notes
📝 Chef’s Notes
- Leek Prep: Always wash thoroughly (dirt hides between layers!). Use only white/light green parts for tenderness.
- Shrimp Tips: Thaw frozen shrimp overnight in the fridge. Cook just until pink (1 min) – they’ll finish in the oven.
- Perfect Texture: Whisk the eggs until frothy for fluffiness. Let it cool for 3 mins after baking for clean slices.
- Make It Your Own: Keto? Use full-fat cream cheese. Dairy-free? Swap cream cheese for coconut cream. Extra veggies? Add spinach or bell peppers.
- Storage: Fridge: 3 days in an airtight container. Freeze: Wrap slices for up to 1 month. Reheat: 350°F oven for 10 mins (best texture)
Ieva says
Great simple recipe. Love the sweetness of the leeks. Had it for lunch with a big green salad and It was lovely 🙂
Chelsea says
Just made this for breakfast for our crew and it was delicious! The combo of shrimp, and cherry tomatoes was perfect!
Cornelia says
This shrimp and leek frittata looks amazing! Such a great combination of flavors—light, savory, and perfect for any meal. Definitely going to try this easy recipe soon!
Andrea says
This frittata came out light and flavorful—definitely going into our weekday breakfast rotation.
Criss says
This worked exactly as written, thanks!
Swathi says
I agree with you this shrimp and leek frittata is so yummy . Perfect breakfast idea.
Juyali says
Had this for breakfast and it was quick to make, super satisfying, and barely any cleanup—definitely keeping this in the rotation.
Nicole Kendrick says
This worked exactly as written, thanks!
Nora says
This Easy Shrimp and Leek Frittata is such a lifesaver on busy mornings! It’s light, flavorful, and comes together so quickly with just a handful of ingredients. The combo of tender shrimp and sweet leeks is absolutely delicious—definitely keeping this one in my regular breakfast rotation!
Razvan C says
Thank you for sharing this recipe!
Liz says
I love a fritatta for breakfast and this was delicious!! The combination of shrimp and leeks was outstanding.
Cristina says
My family loved this!