Leek and Pea Frittata

Apologies for the extended departure... I became absorbed with thesis writing - but alas, the year begins anew!


Without further ado....


For this scrumptious baby, you will need:

• 6 eggs
• 20g of butter
• 1 medium leek, thinly sliced
• 2/3 cup of frozen peas
• 2 medium tomatoes, thinly sliced
• 2 tables of finely grated parmesan
• ½ small red onion
• 2 teaspoons olive oil
• I tsp red wine vinegar

Preheat your oven to 180 Celsius (or if you have a grill, even better!)


Combine eggs and milk in large bowl and whisk.

Meanwhile, heat butter in a medium frying pan, cook leek, stirring, until softened.

Add together the peas, sliced tomato, red wine vinegar, onion and egg mixture.

Cook, uncovered in the frying pan until frittata is almost set.

Remove from heat, sprinkle with cheese.

Place in the oven until frittata sets and top is browned lightly (usually no more than 10 mins!). Stand for 5mins before cutting into wedges.

Serve with salad and shudder with food-induced pleasure.

T. x.