Ingredients
-
1
-
2
-
1
-
1
-
8
-
1/3
-
150
-
1/2
-
1/3
-
2
-
2
-
1/3
-
-
-
Directions
Leek Feta Frittata, Great finger food , Good recipe, which is open to interpretations I did make quite a few changes: did not use red pepper (did not have any), added cubed bacon to leek/garlic mixture (my husband does not believe in vegetarian food), substituted feta cheese with goat cheese (no feta in the fridge), used only six eggs (all I had), unstuffed black olives and milk instead of cream Did not use polenta Also added some chives together with parsley The end result resembled a quiche, and was quite tasty , Good recipe, which is open to interpretations I did make quite a few changes: did not use red pepper (did not have any), added cubed bacon to leek/garlic mixture (my husband does not believe in vegetarian food), substituted feta cheese with goat cheese (no feta in the fridge), used only six eggs (all I had), unstuffed black olives and milk instead of cream Did not use polenta Also added some chives together with parsley The end result resembled a quiche, and was quite tasty
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Grease a 23cm Square Cake Tin and Line With Baking Paper. |
|
2
Done
|
Heat Oil in a Pan and Cook Leeks, Garlic and Red Pepper Until Just Soft and Lightly Browned. |
|
3
Done
|
Cool. |
|
4
Done
|
Combine Leek Mixture With Beaten Eggs, Cream, Cheeses, Olives and Parsley. |
|
5
Done
|
Mix Well. |
|
6
Done
|
Pour Mixture Into Prepared Tin and Sprinkle Top With Polenta and Extra Cheese. |
|
7
Done
|
Cook in a 180 Degree C Oven About 40 Minutes. |
|
8
Done
|
Cool in Pan. |
|
9
Done
|
Cut Into Squares to Serve. |
