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–+ servings
oven-baked leek frittata
4.75 from 4 votes

Baked Potato Leek Frittata

By Zerrin & Yusuf
A tasty combination of cheese and leek in an oven-baked frittata.
Yields: 6
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PREP 20 minutes
COOK 45 minutes
TOTAL 1 hour 5 minutes

INGREDIENTS
 

  • 500 g leek, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon 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 tablespoon flour
  • ½ teaspoon baking powder

INSTRUCTIONS
 

  • 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.

NUTRITION

Calories: 326kcalCarbohydrates: 29gProtein: 12gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 109mgSodium: 739mgPotassium: 525mgFiber: 3gSugar: 5gVitamin A: 1707IUVitamin C: 24mgCalcium: 260mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Side Dish
Cuisine Turkish
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