Oven-Baked Leek Frittata is a wonderful dish to use up leftover leeks. It is so tasty that you can even persuade kids or leek haters to eat this healthful winter vegetable. Leek is mostly used to make Leek with Olive oil in Turkish cuisine, which is generally served cold. It’s one of the most popular dish in winter and it’s made almost every week in Turkish kitchens. I love the combo of leek and bulgur, so I mostly make this Leek with Bulgur, which is a great comforting winter dish. To tell you the truth, no other leek recipes is loved as much as this oven-baked leek frittata in our home!
You can’t go wrong with loads of cheese, right? If you have feta and kasar or mozarella, you don’t need any magic to create a mouthwatering recipe! As a big fan of cheese, I can eat anything based on cheese and love to use it in lots of ways. Personally I think cheese is a must in fritters or frittatas and in savory pies. So I recommend you to be really generous when adding cheese in these dishes.
When I searched on the web, I found that frittata is originally made in a pan on the stove, but learnt that oven-baking is another option too, so I wanted to go with that second option.
This oven-baked leek frittata is so much like a kind of Turkish borek, minus phyllo sheets. A regular Turkish borek is made with phyllo sheets. You prepare a filling and put it in phyllo sheets, brush the top with a mixture of yogurt and egg and bake. This recipe is like the easy version of borek since you mix everything and transfer into a baking pan. No phyllo sheets, no filling or no brushing the top!
I used two kinds of cheese in this oven-baked leek frittata; feta and kasar, which is a cheese melting when baked. You can use your favorite cheese and change the amount for your taste.
The best thing about frittata is that you can serve it in slices, just like a pie or Turkish borek. This makes it a great food for picnics, parties or lunch boxes!
You can keep these in an airtight container for 2 days and it’s still great when cold, but you can heat it in oven before eating if you like.
- 500g leek, finely chopped
- 1 tsp salt
- 1 tsp ground black pepper
- 2 potatoes, boiled
- 3 eggs, at room temperature
- ½ cup feta, crumbled
- 1 cup kasar or mozarella, grated
- ¼ cup milk
- ¼ cup olive oil
- 3 tbsp flour
- ½ tsp baking powder
- Preheat oven at 180C.
- Saute chopped leak in a large skillet, season it with salt and black pepper and let it cold.
- Whisk eggs well.
- Add milk, feta, kasar, olive oil, flour and baking powder. Mix well with a spatula.
- Mash potatoes and add it into the mixture.
- Brush a baking pan with olive oil and transfer the mixture into the pan.
- Bake it for about 45 minutes or until golden.
- Serve warm or cold.