Leek and Feta Frittata

A simple and savory frittata, perfect for a light meal. The sweetness of the leeks pairs wonderfully with the salty Feta.

Ingredients

  • 2 large Leeks, white and light green parts, sliced
  • 1 tbsp Olive Oil or Butter
  • 2 cloves Garlic, minced
  • 6-8 large Eggs
  • 150g Feta Cheese, crumbled
  • 2 tbsp Crème Fraîche (optional, for creaminess)
  • Salt and freshly ground Black Pepper to taste
  • Fresh Dill or Parsley, chopped (optional)

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. Heat the olive oil in a medium, oven-safe skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, until they are soft and wilted, about 8-10 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. In a medium bowl, whisk the eggs, Crème Fraîche (if using), salt, and pepper until well combined.
  5. Pour the egg mixture over the cooked leeks in the skillet. Sprinkle the crumbled Feta and fresh herbs (if using) evenly over the top.
  6. Cook on the stovetop for 3-4 minutes, until the edges of the frittata begin to set.
  7. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is puffed, golden, and the center is fully set.
  8. Let it cool for a few minutes before slicing and serving.

Notes

  • Based on past experiences with omelettes, using at least 6 eggs is recommended for a good texture and size.
  • This frittata is great served warm or at room temperature. It pairs well with a simple green salad.