Leek and Feta Frittata

Leeks, dill, and feta come together in this irresistible frittata.

Serves: 4Hands-on: 20 minutesTotal: 6 hours 20 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 8 large eggs
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 Tbsp. plus 1 tsp. olive oil, divided
  • 3 leeks (white and pale green parts only), sliced into ½" pieces
  • 1 large russet potato, peeled and diced
  • 2 tsp. lemon juice
  • ¾ cup feta
  • 2 tsp. chopped fresh parsley

Directions

  • In a large bowl, whisk the eggs together and season with salt and pepper. Set aside.
  • In medium skillet, heat 1 tablespoon of olive oil over medium heat until it shimmers, about 1 minute. Add the leeks and sauté for 5 minutes or until softened. Add the diced potato and lemon juice and sauté for another minute.
  • Add the leeks to the egg mixture and stir well. Stir in the feta and parsley.
  • Grease a 4- to 5-quart slow cooker with remaining olive oil.
  • Pour frittata mixture into the slow cooker and cook on low for 4–6 hours or on high for 2–3 hours. The frittata is cooked through when a knife in the center comes out clean.
  • Remove from slow cooker, cut into wedges, and serve hot or at room temperature.

Recipe Information

Serves: 4

Ingredients

  • 8 large eggs
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 Tbsp. plus 1 tsp. olive oil, divided
  • 3 leeks (white and pale green parts only), sliced into ½" pieces
  • 1 large russet potato, peeled and diced
  • 2 tsp. lemon juice
  • ¾ cup feta
  • 2 tsp. chopped fresh parsley

Directions

  • In a large bowl, whisk the eggs together and season with salt and pepper. Set aside.
  • In medium skillet, heat 1 tablespoon of olive oil over medium heat until it shimmers, about 1 minute. Add the leeks and sauté for 5 minutes or until softened. Add the diced potato and lemon juice and sauté for another minute.
  • Add the leeks to the egg mixture and stir well. Stir in the feta and parsley.
  • Grease a 4- to 5-quart slow cooker with remaining olive oil.
  • Pour frittata mixture into the slow cooker and cook on low for 4–6 hours or on high for 2–3 hours. The frittata is cooked through when a knife in the center comes out clean.
  • Remove from slow cooker, cut into wedges, and serve hot or at room temperature.

Nutrition Information

Nutrition Information
Amount per serving
Calories370
Total Fat21g
Saturated Fat8g
Cholesterol450mg
Sodium730mg
Total Carbohydrate29g
Dietary Fiber3g
Sugars5g
Protein20g