Courgette, Leek & Feta Frittata with Tarragon Potatoes

Ready in 45 minutes • Serves 4
This dish most recently appeared in My Vegan & Veggie (3 Nights For 4) on Sunday, January 19, 2025.

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This easy-to-prepare frittata, otherwise known as a crustless quiche, is inspired by fresh seasonal produce. Enriched with jammy leeks, pops of courgette and savoury feta cheese it is a guaranteed crowd-pleaser. Served with crispy tarragon potatoes, a balsamic-dressed salad and dollops of caramelised onion jam - we're going all out with this recipe!

Ingredients

Potatoes

800g potatoes, diced 3cm
1 pack tarragon blend
1 drizzle of olive oil

Frittata

1 leek, cut in half lengthways & thinly sliced
2 courgette, sliced 1cm
1 pack eggs (6 pack)
125g sour cream
1 drizzle of olive oil
100g feta cheese, crumbled

Salad

1 telegraph cucumber, peeled into ribbons
100g baby leaf lettuce
2 tsp balsamic vinegar

To Serve

4 Tbsp caramelised onion jam
4 Tbsp sour cream

Steps

Preheat oven to 230°C (or 210°C fan bake). If you don't have an ovenproof frypan, set aside a baking dish.
Dice potatoes 3cm and toss on a lined oven tray with measure of spices and oil. Season lightly with salt and pepper and roast on lower oven rack for 25-30 minutes, until golden and tender.
Cut leek in half lengthways and thinly slice. Slice courgette 1cm. In a bowl, whisk together eggs and first measure of sour cream until combined. Heat oil in an ovenproof frypan on medium-high heat. Cook leek with a pinch of salt for about 4 minutes, until softened. Add courgette and cook for a further 3 minutes. Remove pan from heat and transfer to baking dish, if using.
Pour egg mixture over veggies. Crumble over feta and bake on upper oven rack for 15-20 minutes, until egg is set and cooked through.
Peel cucumber into ribbons. Toss with remaining salad ingredients in a bowl.
Plate potatoes, salad and frittata. Dollop with caramelised onion jam and remaining sour cream.

Nutritional Information

Energy	1964 kj 469 kcal
Protein	24.6g
Carbohydrate	35.1g
Fat	23.7g