Best Leek Feta Frittata Recipes

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SPINACH AND FETA FRITTATA



Spinach and Feta Frittata image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 red bell pepper
4 tablespoons extra-virgin olive oil
1 bunch scallions, sliced
1 5 -ounce package baby spinach
Kosher salt and freshly ground pepper
8 large eggs
4 tablespoons whole-wheat breadcrumbs
1/2 cup crumbled feta cheese

Steps:

  • Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
  • While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.

LEEK FETA FRITTATA



Leek Feta Frittata image

Make and share this Leek Feta Frittata recipe from Food.com.

Provided by dale7793

Categories     Lunch/Snacks

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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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