Equipment
Ingredients
Kasha Base
- 100 g kasha (roasted buckwheat groats)
- 200 ml water or vegetable broth
- 1 g fine sea salt
Vegetables
- 30 ml olive oil
- 2 leeks, white and light green parts only, sliced and washed thoroughly
- 100 g baby spinach, washed and dried
Egg Mixture
- 8 eggs, large, room temperature
- 150 g feta cheese, crumbled
- 15 g fresh dill, finely chopped
- 2 g fine sea salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 289 kcal
- Protein
- 15 g
- Carbohydrates
- 20 g
- Fat
- 17 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 598 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 270 mg
- Potassium
- 335 mg
- Calcium
- 206 mg
- Iron
- 3.1 mg
- Magnesium
- 74 mg
- Phosphorus
- 291 mg
- Zinc
- 2.1 mg
- Vitamin A
- 253 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 1.4 mcg
- Vitamin E
- 2.1 mg
- Vitamin K
- 100 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.61 mg
- Niacin
- 1.4 mg
- Folate
- 104 mcg
- Water
- 144 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 190°C (375°F).
In a medium saucepan, bring the water or vegetable broth to a boil. Add the kasha and 1g of salt. Reduce heat to low, cover, and simmer for 10 to 12 minutes until all the liquid is absorbed and the kasha is tender. Remove from heat and let cool slightly.
Heat the olive oil in an oven-safe skillet over medium heat. Add the sliced leeks and saute for 5 to 7 minutes until they are deeply softened and sweet, stirring occasionally to prevent browning.
Add the baby spinach to the skillet with the leeks. Toss gently for 1 to 2 minutes until the spinach is completely wilted and any excess moisture has evaporated. Reduce the heat to low.
In a mixing bowl, vigorously whisk the eggs until the yolks and whites are just combined. Gently stir in the crumbled feta cheese, chopped dill, 2g of salt, and black pepper.
Fold the cooked kasha into the egg mixture until it is evenly distributed throughout.
Pour the egg and kasha mixture evenly over the sauteed leeks and spinach in the skillet. Allow it to cook undisturbed on the stove over low heat for 2 to 3 minutes, just until the edges begin to set.
Carefully transfer the skillet to the preheated oven. Bake at 190°C (375°F) for 12 to 15 minutes, or until the center is set and the top is slightly puffed and lightly golden.
Remove the skillet from the oven using a thick towel or oven mitt. Let the frittata rest for 5 minutes in the pan before slicing into wedges and serving.
Chef's Notes
- Kasha absorbs flavors beautifully but can become mushy if overcooked. Toasting the dry groats in the pan for 1 minute before adding liquid enhances their nutty profile and helps maintain structural integrity.
- Leeks hold a significant amount of sand and grit between their layers. Always slice them first, then submerge in a bowl of cold water, agitating so the dirt sinks to the bottom before lifting them out.
- Feta cheese brings a lot of background salt to the dish. Taste your feta before seasoning the egg mixture, and adjust the added salt accordingly.
- For the lightest, fluffiest texture, avoid over-whisking the eggs. Whisking just until the yolks and whites are homogenous prevents the frittata from turning spongy.
- Leave the pan handle covered with an oven mitt after taking it out of the oven. It is an incredibly common kitchen accident to instinctively grab a blisteringly hot handle when returning to the stove.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Texture of eggs may become slightly spongy upon thawing, but flavor remains intact. Wrap tightly in plastic wrap and foil.
Reheating: Microwave in 30-second bursts or reheat in a 150°C (300°F) oven for 10-15 minutes until warmed through.
Troubleshooting
Frittata is watery or soggy in the center
Cause: Leeks and spinach released too much moisture into the pan, or kasha was overly wet
Fix: Return to the oven and bake for an additional 5 to 10 minutes. Cover loosely with foil if the top is browning too quickly.
Prevention: Ensure all moisture from the spinach has evaporated during sauteing, and drain any excess liquid from the kasha before mixing
Frittata is firmly stuck to the bottom of the skillet
Cause: Skillet was not hot enough before adding eggs, or insufficient oil was used
Fix: Run a thin spatula or butter knife around the edges, then gently pry underneath. If it will not release, slice and serve wedges directly from the pan.
Prevention: Ensure the oil coats the entire bottom of the pan and is sufficiently heated before pouring in the egg mixture
Frittata deflates rapidly and becomes dense after baking
Cause: Eggs were over-whisked, incorporating too much air that expands in the oven and collapses upon cooling
Fix: Cannot be fixed
Prevention: Whisk eggs only until the yolks and whites are combined; do not attempt to build a foam
Cultural Context
Frittatas are a classic Italian staple born from the necessity of avoiding food waste, providing a versatile canvas for leftover vegetables, meats, and cheeses. The inclusion of kasha, a roasted buckwheat groat central to Eastern European culinary traditions, introduces a robust, earthy dimension. This creates a unique Mediterranean-Slavic fusion that feels both rustic and profoundly comforting.
