Leek Feta Frittata Recipes

LEEK AND CRèME FRAîCHE FRITTATA

Leek and Crème Fraîche Frittata image

This frittata is a little airier than usual and one of the simplest dishes to make for brunch. I like to garnish it with crème fraîche, Aleppo pepper, and fresh herbs. Any kind of herb will work, but I like to use parsley, the working man's herb.

Provided by Seamus Mullen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 large eggs
1/2 garlic clove
Sea salt
Freshly ground black pepper
1 large leek, white and light green parts only, trimmed and washed
2 tbsps unsalted butter, divided
2 tbsps olive oil, plus 1 tsp, divided
1/2 teaspoon sherry vinegar
Chopped parsley, for garnish
Crème fraîche, for garnish
Aleppo pepper, for garnish

Steps:

Preheat oven to 375 degrees F. Separate the yolks from the whites of two eggs. Place the whites in the metal bowl set on top of the dish towel (to prevent moving) and whisk to soft peaks. Set aside. In another bowl, whisk 4 eggs, plus the 2 leftover egg yolks. Use a Microplane to grate the garlic into the eggs. Season with salt and pepper and set aside.
For the filling: Heat a skillet over medium-low heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Slice the leek in half lengthwise (make sure there's no grit!), then thinly slice across. Add leeks to the skillet along with another tablespoon of oil, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the leeks begin to wilt but have not taken on any color; then add the vinegar. Toss, then stir the leeks into the eggs. Wipe the skillet clean; then add the remaining butter and teaspoon of olive oil over low-medium heat. Quickly re-whisk the egg whites, then fold into the frittata mixture. Pour eggs into the skillet and gently scramble until the eggs are set, then place in the oven for 8-10 minutes.
Finish the dish: Remove the frittata from the oven and garnish with dollops of crème fraîche, chopped parsley, and aleppo pepper.

SWEET POTATO, LEEK AND FETTA FRITTATA

Sweet Potato, Leek and Fetta Frittata image

A simple and light dinner or lunch option, very forgiving and you can add pretty much anything. Just choose the herbs you have or like best. Great hot or cold with salad, as with a lot of things it often tastes better the next day. You could also use 8 eggs but I tend to lighten it up by taking yolks out of a couple and using a low fat fetta.

Provided by RKC26

Categories Lunch/Snacks

Time 30m

Yield 4 Large Slices, 4 serving(s)

Number Of Ingredients 11

Ingredients

6 large eggs
2 egg whites
2 tablespoons red Spanish onions (Chopped)
1 1/2 cups sliced leeks (White Part)
1 cup sweet potato (Sliced)
1/4 medium bell pepper (Red or Green)
1/2 cup water
90 g reduced fat greek feta
salt and pepper (To Taste)
1 teaspoon mixed herbs or 1 teaspoon oregano
2 -3 tablespoons chopped basil, Chives or 2 -3 tablespoons parsley

Steps:

Preheat fan forced oven to 180c (356f).
Whisk eggs with water and herbs; season with pepper and salt; set aside.
Layer sweet potato, red onion and leeks in a pyrex dish or similar (I find that a small square casserole dish works best) and either microwave or heat in oven until sweet potato is soft.
Pour over egg mixture, sprinkle crumbled fetta and capsicum over the frittata evenly.
Bake until set (should be around 10-15 mins).

Nutrition Facts : Calories 226.1, Fat 12.1, SaturatedFat 5.7, Cholesterol 299.1, Sodium 411.6, Carbohydrate 13.4, Fiber 1.8, Sugar 4.2, Protein 15.6

TOMATO AND LEEK FRITTATA WITH GOAT CHEESE

Tomato and Leek Frittata with Goat Cheese image

We love to give you tasty ways to start your day. Try this never-fail brunch dish!

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 7

Ingredients

3 teaspoons olive oil
2 cups sliced leeks (white parts only)
Coarse salt and ground pepper, for seasoning
1 cup grape tomatoes
6 large eggs
4 large egg whites
1 cup crumbled goat cheese

Steps:

Preheat oven to 350 degrees. In a 10-inch, ovenproof nonstick skillet, heat 2 teaspoons olive oil over medium. Add 2 cups leeks; season with coarse salt and ground pepper. Cover; cook 2 minutes.
Transfer to a bowl (reserve skillet). In another bowl, beat eggs with egg whites; season with salt and pepper. Brush skillet with 1 teaspoon olive oil. Add eggs; sprinkle with vegetables and goat cheese, pushing down slightly. Cook over medium until edges are set, 3 minutes. Transfer to oven; bake 15 to 20 minutes.

FETA FRITTATA

Feta Frittata image

Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. -Marjorie Dodero, Seal Beach, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 green onion, thinly sliced
1 small garlic clove, minced
2 large eggs
1/2 cup egg substitute
4 tablespoons crumbled feta cheese, divided
1/3 cup chopped plum tomato
4 thin slices peeled avocado
2 tablespoons reduced-fat sour cream

Steps:

Heat a lightly oiled 6-in. nonstick skillet over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to skillet (mixture should set immediately at edges). Cover and cook until nearly set, 4-6 minutes., Sprinkle with tomato and remaining feta cheese. Cover and cook until eggs are completely set, 2-3 minutes longer. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream.

Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 345mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

LEEK AND ASPARAGUS FRITTATA

Leek and Asparagus Frittata image

Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.

Provided by Bon Appétit Test Kitchen

Categories Egg Mushroom Breakfast Brunch Broil Vegetarian Quick & Easy Low Cal High Fiber Lunch Parmesan Asparagus Leek Fontina Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
8 large omega-3 eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Steps:

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

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