The high ratio of leeks to eggs in this frittata brings out the leeks\u2019 sweet flavour.<\/p>\n
You will need:<\/b> What to do:<\/b>
\n* Three tablespoons unsalted butter.
\n* Two tablespoons olive oil.
\n* Three large leeks, halved lengthwise and sliced.
\n* Kosher salt.
\n* Six large eggs.
\n* Freshly ground black pepper.
\n* One teaspoon chopped fresh thyme.
\n* 90 grams feta cheese, crumbled.<\/p>
\nPosition a rack in the centre of the oven and heat the oven to 150 degrees Celsius.
\nHeat two tablespoons of the butter and one tablespoon of the olive oil in an ovenproof non-stick pan over medium-high heat.
\nWhen the butter has melted, add the leeks and a generous pinch of salt and cook, stirring, until the leeks are tender and lightly browned, about six minutes. Transfer to a plate, spread in an even layer, and let cool briefly.
\nIn a large bowl, whisk the eggs with one teaspoon salt and several grinds of pepper. Add the leeks, thyme, and feta cheese and gently stir to combine.
\nWipe the pan clean and heat the remaining tablespoon of butter and olive oil over medium-low heat. When the butter has melted, add the egg mixture and gently shake the pan to evenly distribute the leeks and cheese. Cook until the eggs begin to set around the edges, about five minutes.
\nGently shake the pan to be sure the frittata isn\u2019t sticking, if necessary, slide a spatula around the perimeter to release it. Transfer the pan to the oven and continue to cook until the frittata is set in the centre, about five minutes.
\nRemove from the oven and let sit for about two minutes. Carefully slide the frittata onto a serving plate, cut into wedges, and serve warm or at room temperature.<\/p>\n