| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 376 |
| Fat | 28g |
| Saturates | 6g |
| Protein | 13g |
| Carbs | 20g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBreak the feta into chunks and place it in a small bowl.
Roughly chop half the parsley and combine with the chilli flakes and 3 tbsp of olive oil. Pour the olive oil mixture over the feta and refrigerate until needed.
Finely chop the leeks. Peel and grate the garlic. Halve the baby tomatoes. Deseed and finely chop the chillies.
Heat 2 tbsp of olive oil in a large cast-iron pan over a medium-high heat.
To make the frittata, sauté the leeks in the oil in a cast-iron pan until tender and golden. Add the garlic and cumin seeds and cook for another minute until the seeds are toasted. Stir in the tomatoes, salt and freshly ground pepper. Cook over a medium heat for approx. 10 minutes, stirring occasionally, until the tomatoes have broken down slightly. Remove half the tomatoes and set aside.
In a medium-sized bowl, whisk the eggs.
With the large cast-iron pan still on a high heat, add the eggs to the tomato mixture. Allow it sit for a minute before folding the eggs gently before they set. Lower the heat and cook for 4 minutes, or until set.
Serve the frittata topped with the rest of the tomatoes, marinated feta and remaining parsley.
