Step 1

Heat the oven to 400° Fahrenheit.

Step 2

Add eggs, shredded gruyere, and cream to a medium mixing bowl with a generous pinch of salt and pepper. Whisk to combine, then set aside.

Step 3

Heat a 10” cast iron skillet over medium heat. Add butter to skillet and let it melt, then add sliced leeks. Sauté, stirring occasionally, until leeks are softened and lightly browned, about 6 minutes.

Step 4

Spread leeks out over the bottom of the skillet in an even layer, then turn off the heat.

Step 5

Gently pour the egg mixture into the skillet on top of the leeks. No need to stir - just let the eggs settle around the leeks!

Step 6

Use an oven mitt to carefully transfer the skillet to the 400° F oven. Bake 12-15 minutes, until eggs have puffed up and begun to lightly brown around the edges. The eggs should still be a tiny bit jiggly in the very center.

Step 7

Remove frittata from the oven and let cool for 10-15 minutes, then slice and serve.