Description
A comforting brunch frittata brimming with cheese and tender leeks. Perfect for a weekend morning or a special occasion.
Ingredients
Units
Scale
- 500g leek, finely chopped
- 1 tsp salt
- 1 tsp ground black pepper
- 2 potatoes, boiled
- 3 eggs, at room temperature
- 1/2 cup (120 ml) feta, crumbled
- 1 cup (240 ml) kasar or mozarella, grated
- 1/4 cup (60 ml) milk
- 1/4 cup (60 ml) olive oil
- 3 tbsp flour
- 1/2 tsp baking powder
Instructions
- Preheat oven at 180C. (350F)
- Saute chopped leak in a large skillet, season it with salt and black pepper and let it cold.
- Whisk eggs well.
- Add milk, feta, kasar, olive oil, flour and baking powder. Mix well with a spatula.
- Mash potatoes and add it into the mixture.
- Brush a baking pan with olive oil and transfer the mixture into the pan.
- Bake it for about 45 minutes or until golden.
- Serve warm or cold.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280