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    You are in: Home / Recipes / Leek Feta Frittata Recipe
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    Leek Feta Frittata

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 03, 2011

      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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    • on January 08, 2010

      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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    • on October 06, 2006

      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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    • on January 23, 2004

      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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    • on July 29, 2003

      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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    Nutritional Facts for Leek Feta Frittata

    Serving Size: 1 (100 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 188.5
     
    Calories from Fat 121
    64%
    Total Fat 13.5 g
    20%
    Saturated Fat 6.6 g
    33%
    Cholesterol 198.7 mg
    66%
    Sodium 358.2 mg
    14%
    Total Carbohydrate 5.7 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 2.0 g
    8%
    Protein 11.0 g
    22%

    The following items or measurements are not included:

    anchovy-stuffed olives

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