Leek & Feta Frittata
This oven baked Frittata can be served for brunch, lunch or dinner, the leeks give a natural sweetness to this dish with the salty feta cutting through each slice. A wonderful balance on the palate, healthy yet filling. With a simple but sweet asparagus & green bean salad.
- 3 leeks (400g) washed, finely sliced
- 200 g curly kale washed (tough stalks removed) or 2 courgettes, grated
- 12 eggs large (beaten)
- 200 g feta cheese
- 2 tbsp oil (rapeseed, sunflower or olive oil)
- 2 handfuls dill, chopped (you can also use coriander or parsley)
- 2 tsp Dijon honey mustard
- sea salt
- white pepper
- cracked black pepper
- garlic granules
- 500 g asparagus peeled
- 250 g fine green beans top n tail
- 1 tsp sesame seeds toasted
- 3 tbsp rapeseed oil
- 2 tbsp agave nectar or honey
- 1 tbsp white wine vinegar
- sea salt
- cracked black pepper
- Pre-heat the oven to 375°F, gas mark 5, 200°C (180°C fan-assisted).
- Line the base and sides of a 9inch/23cm round loose bottom spring-form cake tin with parchment paper.
- Heat a large non-stick frying pan over a gentle heat add the rapeseed oil together with the leeks, sauté until soft and translucent, then add the curly kale and continue sautéing until the kale has wilted. Season with sea salt, cracked pepper and garlic granules, and cook for a further minute, then add the chopped dill. Mix together and then leave to cool.
- In a large mixing bowl add the eggs, beat well add the Dijon mustard and season lightly with sea salt and white pepper. If you’re using grated courgette add to the egg mixture at this point.
- Place the cooled sautéed leeks and kale in the base of the pre-lined tin, then pour over the egg mixture and top with the cubed feta.
- Place the cake tin over a wire rack above a tray, with a tray lined with a silicone baking mat or parchment paper (in case the egg mixture leaks out), bake in the pre-heated oven for 45-50 minutes.
- Whilst the frittata is in the oven, peel the asparagus spears from half way down from beneath the tip to the bottom of the stalk, cook together with the fine green beans in boiling water for 5 minutes, until al dente, then immediately run under cold water to stop the cooking process. Once cooled down, cut them into ½ inch pieces.
- To make the dressing, mix together the sesame seeds, rapeseed oil, agave nectar, white wine vinegar, black pepper and sea salt and pour over the cooked asparagus and green beans.
- If the top of the frittata is getting too brown you can cover with foil towards the end of the cooking process. You can tell when it’s cooked through, when the top is firm. Everyone’s ovens vary, use a knife to check the frittata is cooked right the way through. As you would check a cake.
- When the frittata has cooked, remove from the oven and place on a wire rack to cool. Release the side of the tin, discard the parchment paper and serve at room temperature or cold. To be honest it tastes better once it’s had time to chill.
- Serve with the delicious spring greens.
- If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP - Full of goodness from the leeks, which are full of vitamin A and K, and Kale which also boasts high in vitamin A and K as well as powerful antioxidants, vitamin C, high in calcium and a great anti-inflammatory food, this really is a superfood to add to your shopping list! Leftovers can be stored in an airtight container for 3-4 days making this a great grab and go meal.