Leek And Pea Frittata

Ingredients

• •7 oz leek
• •5⅓ oz peas
• •1 large bunch parsley
• •3 sprigs thyme
• •1 handful basil
• •1 handful sage
• •8 eggs
• •4 tablespoons parmesan
• •1 dash nutmeg
• •salt and pepper
• •1 tablespoon butter
• •½ cup milk

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Method

From foodista.com — read the original

1. 1Clean the leek and cut it into thin rings. Set aside. Chop all the herbs finely. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
2. 2Beat the eggs in a bowl, add a little less than 1/2 cup milk, 3 tablespoons of the grated Parmesan, and nutmeg. Season with salt and pepper.
3. 3Melt the butter in a large oven-safe skillet and cook the leeks for a few minutes until bits of it are golden brown.
4. 4Add the egg mixture, turn the heat to low and let the eggs cook until the bottom side sets but the top is still uncooked.
5. 5Sprinkle with the remaining Parmesan.
6. 6Place the pan in the hot oven. Finish cooking the eggs for about 15 minutes or until set on top and golden brown.
7. 7Serve.