Thirty-minute meals: leek and feta frittata

The high ratio of leeks to eggs in this frittata brings out the leeks’ sweet flavour.

You will need:
* Three tablespoons unsalted butter.
* Two tablespoons olive oil.
* Three large leeks, halved lengthwise and sliced.
* Kosher salt.
* Six large eggs.
* Freshly ground black pepper.
* One teaspoon chopped fresh thyme.
* 90 grams feta cheese, crumbled.

What to do:
Position a rack in the centre of the oven and heat the oven to 150 degrees Celsius.
Heat two tablespoons of the butter and one tablespoon of the olive oil in an ovenproof non-stick pan over medium-high heat.
When the butter has melted, add the leeks and a generous pinch of salt and cook, stirring, until the leeks are tender and lightly browned, about six minutes. Transfer to a plate, spread in an even layer, and let cool briefly.
In a large bowl, whisk the eggs with one teaspoon salt and several grinds of pepper. Add the leeks, thyme, and feta cheese and gently stir to combine.
Wipe the pan clean and heat the remaining tablespoon of butter and olive oil over medium-low heat. When the butter has melted, add the egg mixture and gently shake the pan to evenly distribute the leeks and cheese. Cook until the eggs begin to set around the edges, about five minutes.
Gently shake the pan to be sure the frittata isn’t sticking, if necessary, slide a spatula around the perimeter to release it. Transfer the pan to the oven and continue to cook until the frittata is set in the centre, about five minutes.
Remove from the oven and let sit for about two minutes. Carefully slide the frittata onto a serving plate, cut into wedges, and serve warm or at room temperature.

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