5 Reviews

Good recipe, which is open to interpretations. I did make quite a few changes: did not use red pepper (did not have any), added cubed bacon to leek/garlic mixture (my husband does not believe in vegetarian food), substituted feta cheese with goat cheese (no feta in the fridge), used only six eggs (all I had), unstuffed black olives and milk instead of cream. Did not use polenta. Also added some chives together with parsley. The end result resembled a quiche, and was quite tasty.

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Vlada January 03, 2011

Didn't add the polenta coz I didnt' have any but followed the recipe and it was quick and easy and very very delicious. I added it to a lunch box it was very nice served at room temprature! thanks for sharing

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Tulip-Fairy January 08, 2010

Made this with milk instead of cream, used dried parsley instead of fresh, unstuffed olives and forgot to put in the parmesan cheese!!!!! and they were still very edible. Would have been better with the parmesan though. :-) Ate it as a side to potato soup. Went well together.

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JAD40 October 06, 2006

I tweaked this a little (used milk instead of cream and forgot the olives and polenta) and this turned out fabulous! It is wonderful for a quick light meal--thanks!

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ssinderella January 23, 2004

Leeks are wonderful, a vastly underrated vegetable that really should get out more often. With all the yummy aromatics and cheeses in this recipes, you can't go wrong. I only made three changes. I'm Somersizing, so I left out the olives and the polenta. The polenta is only to sprinkle on top in any case. I also added a healthy handful of chopped coriander. I had this for supper last night, reheated some for breakfast this morning, and can't wait to have a piece for lunch. I'm not going to tire of this recipe any time soon!

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Mirj July 29, 2003
Leek Feta Frittata