Turkey and leek frittata

Turkey and leek frittata


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About this recipe: This frittata is a great way to use up leftover turkey and pasta, but if you have some leftover chicken or ham, use that instead.

Maggie Pannell

Serves: 6 

  • 3 tbsp olive oil
  • 1 red pepper, seeded and diced
  • 2 leeks, trimmed and finely sliced
  • 25g stoned black olives, halved (optional)
  • 250g cooked turkey, diced
  • 100g cooked pasta shapes (such as fusilli or macaroni)
  • 6 eggs, beaten
  • 3 tbsp chopped fresh parsley
  • 75g Gruyère or mature Cheddar, thinly sliced
  • salt and freshly ground black pepper

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Heat the oil in a large, deep frying pan, about 25cm in diameter, with a flameproof handle. Add the red pepper and leeks and fry gently for 10 minutes until softened. Toss in the olives, if using, the turkey and the cooked pasta, ensuring all the ingredients are well mixed.
  2. Beat the eggs with the chopped parsley and season well. Pour into the hot pan and swirl around to allow the eggs to settle evenly. Cook over a moderate heat for 4–5 minutes or until nearly set. Meanwhile, preheat a moderate grill.
  3. Arrange the cheese over the top of the frittata. Place under the grill for 5 minutes or until the cheese melts and bubbles.
  4. Slide the tortilla onto a hot plate and serve, cut into wedges. It can be eaten warm or cold.

Cook's tip

The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart. Too high a heat will burn the base before the egg is set sufficiently to finish under the grill.


If you don't have any leftover cooked pasta, use 50g (dry weight) pasta and cook it first in a large pan of lightly salted boiling water, for 10–12 minutes, or according to the packet instructions, until al dente. Drain thoroughly.

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