Entertaining Main

Wilted greens, sauerkraut, leek and feta frittata

Name: Wilted greens, sauerkraut, leek and feta frittata recipe
Yield: 4
Ingredients: 2 tbs extra virgin olive oil; 1 leek, thinly sliced; 200g green, leafy vegetables (any combo of spinach, silverbeet, kale, chard), stems thinly sliced, leaves shredded; 6 eggs; 1/2 cup (125ml) pure (thin) cream; 2 tbs flat-leaf parsley, finely chopped; 2 tbs oregano, finely chopped, plus extra whole leaves to serve; 70g sauerkraut, drained; Finely grated zest of 1/2 lemon; 1/2 cup (100g) feta, crumbled, plus extra to serve

Rate now

Jump to recipe

by Phoebe Wood

Aug 01, 2020

This greens and feta frittata can be enjoyed any time of day, hot or cold.

2 tbs extra virgin olive oil
1 leek, thinly sliced
200g green, leafy vegetables (any combo of spinach, silverbeet, kale, chard), stems thinly sliced, leaves shredded
6 eggs
1/2 cup (125ml) pure (thin) cream
2 tbs flat-leaf parsley, finely chopped
2 tbs oregano, finely chopped, plus extra whole leaves to serve
70g sauerkraut, drained
Finely grated zest of 1/2 lemon
1/2 cup (100g) feta, crumbled, plus extra to serve

Method

1.

Preheat oven to 180°C. Heat oil in a 22cm non-stick frypan over medium-low heat. Add leek and 1/2 tsp salt flakes and cook, stirring, for 15 minutes until softened but not coloured. Add the stems from the greens and cook for 3-4 minutes until softened (this might take longer depending on the greens used) then add the leaves and cook, stirring, for 5-6 minutes until wilted.
2.

Meanwhile, whisk eggs and cream together in a bowl, then add parsley, finely chopped oregano, sauerkraut, lemon zest and half of the feta. Season to taste.
3.

Pour into the frypan, stirring to coat the greens in the egg, then shake the pan to allow the egg to settle evenly around the pan and over the vegetables. Scatter over remaining 1/4 cup (50g) feta. Bake for 25-30 minutes until edges are puffed and cooked and the centre is just set. Scatter with extra feta and whole oregano leaves to serve.