Leek And Pea Frittata
1 thin leek, about 200 g/ about 7 oz
150 g/ 5.3 oz frozen peas, defrosted
1 large bunch of parsley, chives and oregano
a few sprigs of each thyme, basil and sage
100 ml/ a bit less than ½ cup milk
4 tablespoons freshly grated Parmesan, divided
a dash of nutmeg
salt and pepper
1 tablespoon butter
Clean 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.
Beat the eggs in a bowl, add the milk, 3 tablespoons of the grated Parmesan and nutmeg. Adjust the taste generously with salt and pepper.
Melt the butter in a large pan and cook the leeks for a few minutes until bits of it are golden brown. Add the egg mixture, turn the heat to low and let the eggs cook until the bottom side sets but the top is still uncooked. Sprinkle with the remaining Parmesan.
Wrap the handle of your pan in aluminum foil if necessary (if there is plastic on it, if the pan is oven proof you don't need to the foil) and place the pan in the hot oven. Finish cooking the eggs for about 15 minutes or until set on top and golden brown.
You can also place the eggs under the hot grill and leave them for about 5-6 minutes or until golden brown and set on top.
Serve with a green salad and ciabatta (or any other bread).