Oven-Baked Leek and Potato Frittata with Feta
A hearty Mediterranean-style baked frittata combining tender sautéed leeks, creamy mashed potatoes, and tangy feta cheese. The addition of flour and baking powder creates a light, almost soufflé-like texture that sets this apart from stovetop frittatas. Perfect for brunch gatherings, meal prep, or a satisfying dinner with a simple salad. The combination of feta and kasar cheese adds rich, salty depth while the leeks provide a mild onion flavor throughout.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Sauté chopped leeks in a large skillet, season with salt and black pepper and let cool
- 3
Whisk eggs well
- 4
Add milk, feta, kasar, olive oil, flour and baking powder and mix well with a spatula
- 5
Mash potatoes and add to the mixture
- 6
Brush a baking pan with olive oil and transfer the mixture into the pan
- 7
Bake for about 45 minutes or until golden
- 8
Serve warm or cold
Tips
Let the sautéed leeks cool completely before adding to the egg mixture to prevent the eggs from cooking prematurely.
Use room temperature eggs for better incorporation and a smoother texture in the final frittata.
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead and served cold or reheated
Serve warm or at room temperature, cut into wedges
Common Mistakes
Don't add hot leeks to eggs to avoid scrambling them
Avoid overbaking to prevent a dry, rubbery texture
Substitutions
stronger flavor
FAQ
Can I make this without the flour and baking powder?
Yes, but the frittata will be denser and more traditional in texture rather than light and fluffy.
What if I don't have kasar cheese?
Substitute with mozzarella, kasseri, or any good melting cheese with a mild flavor.
How long will this keep in the refrigerator?
Store covered for up to 3 days and reheat gently or serve cold.