Pea and leek frittata
Frittata is a truly versatile dish – endless variations, good at all temperatures and well lubricated by the eggs.
Ingredients
- 250 g leeks, prepared and chopped
- 200 g peas (frozen or fresh)
- 6 eggs
- salt, white pepper
- 50 g Gouda (or Gruyère, or similar cheese), finely grated
- small handful of flat-leaf parsley, finely shredded (optional)
- rapeseed oil
Method
- Preheat oven to 220 °C. Cover bottom of a shallow baking dish with a film of oil, set aside. In a frying pan, heat a little oil. Add leek and peas and sweat for about 5 minutes, season to taste. Transfer to baking dish and spread out. In a bowl, lightly beat eggs, season to taste, add grated cheese and parsley (if used). Pour over vegetables. Bake in hot oven for 15 minutes.
Variations
This can be prepared as a completely smooth version, just blend the vegetables to a smooth puree and use the puree as the bottom layer. Any vegetables can be used, in combination or as a single flavour. Any finely shredded herbs are great if ‘bits’ are tolerated. If ‘bits’ are problematic, blend herbs with a little cream and pour herby cream over the vegetable layer before adding the eggs. Many different cheeses can be used, from soft goat’s cheese, cream cheese, strong hard cheeses, or blue cheeses.