Leek Feta Frittata

Great finger food.

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• 1  tablespoon olive oil
• 2  large leeks, thinly sliced
• 1  clove garlic, crushed
• 1  small  red pepper, thinly sliced
• 8  eggs, beaten
• 1⁄3 cup  cream
• 150  g feta cheese, crumbled
• 1⁄2 cup parmesan cheese, grated
• 1⁄3 cup  anchovy-stuffed olives (can use regular stuffed olives)
• 2  tablespoons fresh parsley, chopped
• 2  tablespoons polenta
• 1⁄3 cup parmesan cheese, grated (extra)

Directions

1. Grease a 23cm square cake tin and line with baking paper.
2. Heat oil in a pan and cook leeks, garlic and red pepper until just soft and lightly browned.
3. Cool.
4. Combine leek mixture with beaten eggs, cream, cheeses, olives and parsley.
5. Mix well.
6. Pour mixture into prepared tin and sprinkle top with polenta and extra cheese.
7. Cook in a 180 degree C oven about 40 minutes.
8. Cool in pan.
9. Cut into squares to serve.