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Leek Feta Frittata
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 1 hr 5 min
- Yield
- 10.00 serving(s)
Categories
- frittata
Cuisine
- Mediterranean
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Eggs — check ingredient labels
- Possible Milk — check ingredient labels
- Possible Fish — check ingredient labels
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Leek Feta Frittata brings together 1 tablespoon olive oil, 2 large leeks, thinly sliced, 1 clove garlic, crushed in a practical dish for home cooking. It takes about 1 hr 5 min to prepare and cook. It makes approximately 10 servings.
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Ingredients
- 1 tablespoon olive oil
- 2 large leeks, thinly sliced
- 1 clove garlic, crushed
- 1 small red pepper, thinly sliced
- 8 eggs, beaten
- 1/3 cup cream
- 150 g feta cheese, crumbled
- 1/2 cup parmesan cheese, grated
- 1/3 cup anchovy-stuffed olives (can use regular stuffed olives)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons polenta
- 1/3 cup parmesan cheese, grated (extra)
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Instructions
Grease a 23cm square cake tin and line with baking paper.
Heat oil in a pan and cook leeks, garlic and red pepper until just soft and lightly browned.
Cool.
Combine leek mixture with beaten eggs, cream, cheeses, olives and parsley.
Mix well.
Pour mixture into prepared tin and sprinkle top with polenta and extra cheese.
Cook in a 180 degree C oven about 40 minutes.
Cool in pan.
Cut into squares to serve.
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