Leek - pea - frittata
Well lubricated by eggs and dairy, makes this a good candidate for experimenting with slightly textured foods.
Ingredients
- 250 g leeks, prepared and chopped
- 200 g peas (fresh or frozen)
- 6 eggs
- 100 ml double cream
- 50 g finely grated cheese, such as Cheddar or Gruyère
- 2 tbsp finely shredded flat-leaf parsley
- salt, white pepper
- rapeseed oil
Method
- Preheat oven to 200 °C. In a bowl, lightly beat eggs and cream, add seasoning, grated cheese and parsley. In a frying pan, heat a little oil over moderate heat. Add leeks and peas and cook for about 5 minutes. Add some oil to a flat oven-proof baking dish and place in oven for 5 minutes. Add vegetables to the pre-heated form, and spread out. Pour egg mixture on top, bake for about 15 minutes.
Variations
A very versatile recipe, you can use any vegetables of your preference instead of leeks and peas, different cheeses work well too, and different fresh herbs offer another whole range of flavours.