How To Make Leek, Mint & Feta Cheese Frittata

Step 1: You will need...

Step 2: Preheat the oven

Set the oven at 170ºC (330ºF/ gas mark 3.25). Place the foiled-lined metal tray into the oven.

Step 3: Prepare the leeks

Halve the leeks lengthways and wash thoroughly to remove any grit. Slice them into half moons - about a centimetre in width.

Step 4: Cook the leeks

Put the frying pan on the hob and add the butter and 100ml of the oil. When the butter has melted, add the leeks and lower the heat of the pan. Continue to cook until the leeks are soft.

Step 5: Prepare the mint

Wash the mint and spread it onto a chopping board covered with a paper towel. Gently pat the mint dry to avoid bruising or damaging the leaves. When you have dried the mint, strip the leaves from the stalk and roughly chop into them.

Step 6: Crumble the cheese

Using your hands, crumble the feta cheese.

Step 7: Combine ingredients

Break the eggs into the bowl and add the cream. Season with salt and pepper (go easy on the salt as feta cheese is already extremely salty!) Use the electric beater to whisk the ingredients together.

Step 8: Prepare the baking dish

Place the leeks into the bottom of the baking dish. Layer them with the feta cheese and mint and finally cover by pouring over the egg mixture.

Step 9: Bake in the oven

Place the baking dish onto the tray in the oven and bake for 20 to 30 minutes.

Step 10: Prepare the tomatoes

Core the tomatoes, finely dice them and season with the remainder of the olive oil and salt and pepper. If you wish, drizzle some vinegar over the top to taste.

Step 11: Check the frittata

After 20 minutes check the frittata. It should be just setting in the middle but not too firm!

Once the frittata is cooked, remove it from the oven and allow to cool off for a few minutes.

Step 12: Serve

Get a knife and cut yourself a generous slice of the frittata onto a serving plate. Spoon on some of the tomato vinaigrette and enjoy!