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Curtis’ Mini Leek Frittatas

Home  >  Stikeez   > Rainbow Recipes  >  Curtis' Mini Leek Frittatas


Curtis' Mini Leek Frittatas


15 mins


25 mins






  • 2 tsp extra-virgin olive oil
  • 1 leek, white and pale green parts only, rinsed well, sliced (about 1 cup)
  • 1 cup small broccoli florets
  • 1 cup baby spinach leaves, coarsely chopped
  • 30g butter, softened
  • 50g Greek fetta, crumbled (about 1/2 cup)
  • 7 extra large eggs
  • 3/4 cup whole milk


  1. Preheat oven to 150°C (130°C fan-forced). Heat medium frying pan over medium heat. Add oil, then leeks. Cook, stirring frequently, for 3 mins, or until leeks have softened. Add broccoli and cook, stirring frequently, for 2 mins, or until broccoli is bright green and just softened.
  2. Remove pan from heat and add spinach, stirring until spinach has wilted. Sprinkle with salt and pepper and transfer vegetables to kitchen paper-lined plate to cool slightly.
  3. Brush nonstick 12-cup muffin pan with butter. Divide vegetables and fetta among muffin cups.
  4. In large bowl, whisk eggs and milk to blend. Season with 1/2 tsp salt. Divide among muffin cups.
  5. Bake 15 to 20 mins, or until mixture is just set in centre. Cool 5 mins. Transfer to plates and serve.