Leek and feta frittata
Dec 26 2020
I love making quiche and frittata or omelet. I find that it is an easy way to make a delicious brunch and you can adapt to whatever you have in your fridge. I make quiche when I have frozen puff pastry or pie dough at hand. If you want to make this one into a quiche just par bake the dough before and finish with the egg mixture in the oven for 20 minutes.
I love adding leeks here because I find that it is not always an easy veggies to use... It is super healthy but can have a strong flavor, so not always a winner with children. It blends nicely here an day kids loved it.
Preheat the oven at 375.
Thoroughly wash the leeks and thinly slice them. In a medium size pan, sauté the leeks with twelve oil on medium heat for 5-7 minutes. You want them to melt a bit so the flavor gets a bit sweeter. Add some salt and pepper to taste ( I do 1 tsp of each). Beat the eggs with salt and pepper ( I do 1 tsp of each) and add them to the leeks. Leave it like that for a minute or two, when the bottom starts to cook. Add the feta and transfer to the oven fro 20 minutes until the eggs are cooked ( they are set and don't wiggle too much anymore).
Carefully remove from the oven and enjoy with sautéd potatoes and a nice mixed green salad.