WRITTEN BY
SERVES:
4
Prep Time:
15
Cook Time:
30

Let's get creative with the versatile avocado – there is more to these green gems than just guacamole and salad toppers. These marvellous fruits are not just for guacamole and salads; they bring their A-game to soups, dressings, and sauces and can even conquer the oven.

INGREDIENTS

  • 1 leek
  • 3 cloves of garlic
  • ½ tablespoon dried dill
  • ½ teaspoon chilli flakes
  • 70g feta cheese
  • 5 eggs
  • 1 avocado
  • Salt & pepper
  • ½ lemon

INSTRUCTIONS

  1. Preheat the oven to 180 degrees Celsius.
  2. Remove the root from the leek. Slice the leek in half down the middle. Slice each half into thick slices, including the thicker green leaves. Wash the leeks well and shake off the excess water.
  3. Crush the garlic.
  4. Heat a large frying pan with 1 tablespoon of oil. Sauté the garlic and leeks for 10-12 minutes until soft. Ensure to stir the leeks often to prevent them from sticking to the pan. Add the dill and chilli flakes, season with salt and pepper. Feta cheese is salty, so be careful not to over-salt. Set aside.
  5. Beat the eggs in a large bowl. Once the leeks have cooled down, add them to the egg mixture. Sprinkle in the feta cheese, setting a little aside for the top. Mix to combine.
  6. Rub an ovenproof dish with oil.
  7. Pour the egg and leek mixture into the ovenproof dish.
  8. Cut the avocado in half, remove the stone and skin, and slice it.
  9. Arrange the avocado slices in a circle on top. Sprinkle over the extra feta cheese. Squeeze the juice of half a lemon over the top.
  10. Bake in the oven at 185 degrees Celsius for 25-30 minutes.
  11. This can be served hot or cold. Store in the fridge for up to 3 days.
wonkybox

Leek, Avocado & Feta Frittata

Let's get creative with the versatile avocado – there is more to these green gems than just guacamole and salad toppers.
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

A colourful seasonal salad with sliced chicken breast, roast beetroot wedges, asparagus, pear, pecans and blue cheese on a white plate.
Chicken, Beetroot, Asparagus, Blue Cheese & Pear Salad

A show-off seasonal salad with roast beetroot, crisp asparagus, pears and chicken. Topped with blue cheese and pecans. Full on flavour.

Pork dumplings served over a vibrant shredded salad with beetroot, cabbage and sesame dressing – colourful, crunchy, and satisfying.
Pork Dumpling Salad

Punchy pork dumplings on a colourful bed of crunchy veg. A freezer-friendly dinner-party stunner that’s more flexible than it looks.

Hearty sausage, leek and butter bean stew in a white bowl, finished with wilted silverbeet and a sprinkle of parmesan.
Sausage, Leek, Butter Bean & Silverbeet Stew

A one-pot winter wonder starring silverbeet, butter beans, sausages, and plenty of comfort. Box-friendly and bowl-licking good.

Meatballs served over creamy kumara mash with a hidden veg tomato sauce and broccolini – a cosy, crowd-pleasing seasonal dinner.
Meatballs with Hidden Veggie Tomato Sauce

Golden kumara mash, saucy meatballs, and sneaky hidden veg. A weeknight winner that uses up the box and brings the comfort.