This is the first recipe I have tried from Gino D'Acampo's book 'Buonissimo'. It looked like a fairly straightforward dish - perfect for a weekday night. I couldn't find curly kale, so I instead boosted the rocket and spinach to 150g of each.
Everyone loved this, even the teenager who generally grumbles if there is no meat on his plate.
- 3 tbs extra virgin olive oil
- 250g leeks, trimmed and finely sliced
- 100g rocket
- 100g spinach
- 100g curly kale, shredded
- 8 large eggs
- 3 tbs chopped fresh mint
- 150g Greek feta cheese, crumbled
- 30g freshly grated Parmesan cheese
- 50g sun-dried tomatoes in oil, drained and thinly sliced
- salt and freshly ground pepper
- Preheat oven to 170°C. Oil / line a 20cm cake tin.
- Heat the oil in a large saucepan over medium heat and cook the leeks for 10 minutes or until soft. Add the rocket, spinach and curly kale and continue to cook for another 4-5 minutes or until wilted. Transfer mixture to a bowl and allow to cool slightly.
- Break the eggs into a large bowl and beat lightly. Add the mint, feta, Parmesan, and sun-dried tomatoes. Season and mix well. Add the greens and mix again.
- Pour into the prepared tin. Bake in the middle of the oven for around 40 minutes or until just set.
- Allow the frittata to rest for 3 minutes before slicing. Serve with a tomato salad.