Leek and Feta Frittata
This Leek and Feta Frittata is a delightful, protein-packed meal featuring the delicate sweetness of sautéed leeks and the salty tang of crumbled feta cheese, all baked into a fluffy egg base.
For 4 servings
Preheat your oven to 180°C (350°F). Lightly grease an oven-safe 9-10 inch non-stick or cast-iron skillet.
Prepare the leeks: Trim off the dark green tops and the root end of the leeks. Slice the white and light green parts into thin rounds. Place the sliced leeks in a colander and rinse thoroughly under cold water to remove any dirt or grit, then pat dry.
Heat olive oil in the prepared skillet over medium heat. Add the sliced leeks and sauté for 8-10 minutes, stirring occasionally, until they are very soft and slightly caramelized. Season lightly with a pinch of salt and pepper.
While the leeks are cooking, whisk together the eggs, milk, remaining salt, and black pepper in a large bowl until well combined and slightly frothy.
Once the leeks are tender, spread them evenly across the bottom of the skillet. Pour the egg mixture over the leeks and then evenly sprinkle the crumbled feta cheese on top.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden brown around the edges. A knife inserted into the center should come out clean.
Remove the frittata from the oven and let it rest in the skillet for 5 minutes before slicing into wedges. Serve warm or at room temperature.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Proper Leek Cleaning: Leeks can hide a lot of dirt. After slicing, always rinse them thoroughly in a colander, tossing them around to ensure all grit is removed.
- 2Don't Overcook: Frittatas are best when just set. Overcooking can lead to a rubbery texture. Keep an eye on it; it should still be slightly wobbly in the very center when you pull it out, as it will continue to cook from residual heat.
- 3Skillet Choice: A well-seasoned cast iron skillet or a good quality oven-safe non-stick skillet works best for frittatas, ensuring easy release.
- 4Room Temperature Eggs: Using eggs at room temperature can help create a fluffier frittata, as they incorporate more air when whisked.
Adapt it for your goals.
Vegetable Boost
Add 1 cup of fresh spinach or kale (sautéed briefly with the leeks until wilted) or 1/2 cup of chopped bell peppers for extra nutrients and color.
Cheese SwapCheese Swap
Substitute feta with goat cheese for a creamier, tangier flavor, or use grated Parmesan or Gruyère for a richer, nuttier profile.
Herbaceous TwistHerbaceous Twist
Incorporate 1-2 tablespoons of fresh chopped herbs like parsley, chives, or dill into the egg mixture for an aromatic boost.
Why this is on our healthy list.
High in Protein
Eggs are an excellent source of high-quality protein, essential for muscle repair, growth, and overall satiety, making this a very filling meal.
Rich in Vitamins & Minerals
Leeks provide vitamins K and A, and minerals like iron and manganese, while eggs contribute B vitamins, vitamin D, and selenium, supporting various bodily functions.
Bone Health Support
Feta cheese and milk offer calcium and phosphorus, crucial minerals for maintaining strong bones and teeth.
Frequently asked questions
Yes, frittatas are excellent for meal prep! You can bake it completely, let it cool, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
