leek and feta frittata

Feta and leek open omelette

Recipe from: 6/1/2003 12:00:00 AM
Preparation time: 10 min
Cooking time: 15 min
 
Throw in some chopped bacon or chicken for a great meaty addition.
 
 
 

Ingredients

 
  • 30
    ml
    olive oil
  • 2
    leeks - washed and sliced
  • salt and freshly ground black pepper
  • 3
    small baby marrows - sliced
  • 30
    ml
    chopped fresh mint
  • 45
    ml
    parsley - chopped
  • 6
    eggs - lightly beaten with 30 ml water
  • 115
    g
    feta cheese - drained
Servings: Change Serving
 
 

Method

 
Heat olive oil and sauté leeks until soft, then season with salt and pepper.

Add baby marrows and cook for another 5 minutes. Sprinkle with herbs and pour eggs over the top.

Crumble feta cheese over omelette and cook for five minutes. Finish cooking omelette under a preheated grill for another five minutes, or until golden and bubbling.

Season with salt and freshly ground black pepper.

Serve wedges of omelette with a good drizzle of extra-virgin olive oil.
 

Read more on: recipe  |  sauté  |  vegetables  |  vegetarian  |  eggs  |  grill
 

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African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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