Vegetarian , Baking


Serves 4-6
2 Tbsp butter
2 cups sliced, cleaned leeks, white and light green parts only -sliced in half lengthwise, then sliced crosswise 
½ tsp fresh chervil, thyme or parsley leaves
¼ tsp salt
5  free range eggs (Agreeable Nature)
1 cup cottage cheese or ricotta
1 cup grated Parmesan cheese


 In an 18cm oven-proof pan, melt butter on medium heat. Add the sliced leeks and gently cook until softened, about 5 minutes.
Once the leeks are cooked through and softened, add the chervil, thyme or parsley and salt. Set aside.
In a medium bowl, whisk together the eggs and the cottage cheese, parmesan. Stir the leeks into the egg mixture.
Wipe out the pan with a paper towel. Then melt another tablespoon of butter into the pan on medium heat, and swirl along the bottom and sides to coat well.
Pour the egg mixture into the pan, swirling to make sure the leeks are evenly distributed. Lower the heat.
Cover the pan, slowly cook on the stove top for 12 to 15 minutes, until all but the center has set. You'll need to check every few minutes. The heat should be high enough to set the mixture, but low enough so that the edges don't brown. This frittata benefits from slow, gentle cooking.
Place rack in upper third of oven. Preheat the grill.
When the frittata is mostly set, except for the centre which is still wiggly, place the pan in the oven. Grill for 3 to 4 minutes until the top is lightly browned and the center has set.
Remove pan from oven.
Use a blunt knife or a metal spatula to loosen the edges of the frittata from the pan. Gently insert the spatula under the frittata to loosen it from the bottom of the pan. Then gently slide the frittata onto a serving plate.
Garnish with chives or parsley to serve.


 Agreeable Natures eggs have impressed me in so many ways, from flavour, to freshness and best of all the way they care for and raise their chooks.

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