Leek, mushroom and feta frittata

Leek, mushroom and feta frittata

Ingredients (4 servings):

  • 25g butter, chopped
  • 1 large leek, halved, washed, thinly sliced
  • 200g button mushrooms, thinly sliced
  • 2 garlic cloves, crushed
  • 200g feta, crumbled
  • 1 tablespoon fresh oregano leaves
  • 8 eggs, lightly beaten
  • 1/3 cup pure cream



  1. Preheat oven to 180°C/160°C fan-forced.
  2. Grease a 3cm-deep, 20cm x 30cm (base) pan. Line base and sides with baking paper, extending paper 2cm above edge on both long sides.
  3. Melt butter in a frying pan over medium heat. Add leek, mushroom and garlic. Cook, stirring, for 5 minutes or until leek has softened.
  4. Spoon leek mixture over base of prepared pan. Top with feta and oregano.
  5. Whisk eggs and cream together in a large jug. Season.
  6. Pour egg mixture over feta in pan. Bake for 25 to 30 minutes or until browned and just set.
  7. Stand for 10 minutes.
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