Leek And Pea Frittata

Leek And Pea Frittata

Leek And Pea Frittata

40 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   6 Points
Cuisine
  • lunch
  • main course
  • morning meal
  • brunch
  • main dish
  • breakfast
  • dinner
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Ingredients
  • 1 thin leek, 7 oz
  • 5.3 oz frozen peas, defrosted
  • 1 large bunch of parsley, chives and oregano
  • 3 sprigs fresh thyme
  • 1 handful basil
  • 1 handful sage
  • 8 eggs
  • 4 tablespoons freshly grated Parmesan, divided
  • a dash of nutmeg
  • salt and pepper
  • 1 tablespoon butter
  • 1/2 cup milk
Instructions

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 a little less than 1/2 cup milk, 3 tablespoons of the grated Parmesan, and nutmeg. Season with salt and pepper.Melt the butter in a large oven-safe skillet 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.

Place the pan in the hot oven. Finish cooking the eggs for about 15 minutes or until set on top and golden brown.

Serve.

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