Leek Feta Frittata Recipes

FETA AND SPINACH FRITTATA RECIPE

Feta and Spinach Frittata Recipe image

Provided by Suzy Karadsheh

Time 22m

Number Of Ingredients 16

Ingredients

8 eggs
1/4 cup milk
1 tsp dried oregano
1/2 tsp dill weed
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp baking powder (optional)
pinch salt
6 oz frozen chopped spinach, thawed and completely drained (wring any water out of spinach)
1/2 cup finely chopped yellow onion
1 cup chopped fresh parsley
3 tbsp chopped fresh mint leaves
3 garlic cloves, minced
3 to 4 oz crumbled feta cheese
Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
3-ingredient Mediterranean salad Recipe

Steps:

Preheat oven to 375 degrees F.
In a large bowl, whisk together eggs, spices, baking powder, and pinch of salt.
Add spinach and all remaining ingredients to the egg mixture. Mix well to combine.
In a 12-inch cast iron skillet (or oven-safe skillet), heat 2 tbsp olive oil until shimmering but not smoking. Pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook on medium-high heat for about 4 minutes or so allowing the bottom of the eggs to settle. Transfer to heated oven to finish cooking (bake for 8 minutes or until eggs are cooked through and the top is firm and no longer runny.)
Serve with 3-Ingredient Mediterranean Salad. Enjoy!

Nutrition Facts : ServingSize 1 slice, Calories 152 calories, Sugar 1.5 g, Sodium 347.7 mg, Fat 10.7 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 4.9 g, Fiber 1.7 g, Protein 9.8 g, Cholesterol 195.6 mg

MINI ITALIAN FRITTATAS

Mini Italian Frittatas image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 11

Ingredients

2 tablespoons good olive oil, plus extra for greasing the pans
1 1/2 cups chopped leeks, white and light green parts, washed and spun dry
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
2 1/2 tablespoons julienned fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
8 extra-large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese

Steps:

Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

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

Ingredients

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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