LEEK, CHIVE & FETA FRITTATA

  

Another frittata recipe for you! Since learning the untold secret of cooking frittatas from none other than Gwyneth Paltrow’s cookbook ‘Notes from my Kitchen Table’, I have been incited to cook them much more frequently than I usually would. The frittata below consists of only a few simple ingredients, but it tasted superb. As I have often said and will continue to say, less is more. This frittata took on the look and texture of a cheese soufflé and was gobbled up in mere minutes (I am embarrassed to admit that there was only 2 of us eating and it should really serve 4). I cannot stress enough how essential it is to only cook this frittata/soufflé for 8 minutes in the oven. An extra few minutes will change everything.

INGREDIENTS

• 7 eggs, preferably free range
• 3/4 skim milk
• 50g feta, crumbled
• 1 medium leek, white part only, finely chopped
• 1 large clove garlic, finely diced
• 1 tablespoon olive oil
• 3 tablespoons fresh chives, finely chopped

COOKING 

1. Preheat the oven to 190 degrees celsius fan-forced. 

2. Heat olive oil in a medium frying pan on low-medium heat and swirl to coat over surface. Add the leek and garlic and stir constantly for 3-4 minutes or until leek is soft and lightly browned. 

3. Whisk the eggs and milk in a large jug or large bowl. Pour this mixture over the leek and garlic in the frying pan. Scatter the crumbled feta and chives on top. Cook for around 5 minutes or until the edges are just set (but the middle is still quite runny). Place the pan in the preheated oven for exactly 8 minutes; the frittata will be just set through and ready to eat.

Serves / 4

Preparation time / 10 minutes 

Cooking time / 17-18 minutes 

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