Leek, Avocado & Feta Frittata
Let's get creative with the versatile avocado – there is more to these green gems than just guacamole and salad toppers. These marvellous fruits are not just for guacamole and salads; they bring their A-game to soups, dressings, sauces, and can even conquer the oven.
3 cloves of garlic
½ tablespoon dried dill
½ teaspoon chilli flakes
70g feta cheese
Salt & pepper
- Preheat the oven to 180 degrees Celsius.
- Remove the root from the leek. Slice the leek in half down the middle. Slice each half into thick slices, including the thicker green leaves. Wash the leeks well and shake off the excess water.
- Crush the garlic.
- Heat a large frying pan with 1 tablespoon of oil. Sauté the garlic and leeks for 10-12 minutes until soft. Ensure to stir the leeks often to prevent them from sticking to the pan. Add the dill and chilli flakes, season with salt and pepper. Feta cheese is salty, so be careful not to over salt. Set aside.
- Beat the eggs in a large bowl. Once the leeks have cooled down, add them to the egg mixture. Sprinkle in the feta cheese, setting a little aside for the top. Mix to combine.
- Rub an ovenproof dish with oil.
- Pour the egg and leek mixture into the ovenproof dish.
- Cut the avocado in half, remove the stone and skin, and slice it.
- Arrange the avocado slices in a circle on top. Sprinkle over the extra feta cheese. Squeeze the juice of half a lemon over the top.
- Bake in the oven at 185 degrees Celsius for 25-30 minutes.
- This can be served hot or cold. Store in the fridge for up to 3 days.
Note: The temperature in step 10 was changed to match the temperature mentioned in the preheating step.