Ingredients
| 2 tablespoons olive oil | |
| 1 medium leek, washed well & finely sliced | |
| 2 cloves garlic, finely chopped | |
| 8 large free-range eggs, lightly whisked | |
| 1 cup packed soft herbs (I used flat-leafed parsley and basil), roughly chopped | |
| ¼ cup finely grated parmesan cheese (optional) | |
| herbs, salad greens and relish/chutney to serve (optional) |
Quick and easy to make, a frittata is great protein-packed picnic fare. I’ve gone for super-simple flavourings of tender leeks and fresh herbs, but really any cooked vegetable could be used.
Instructions
| 1. | Heat the oven to 200°C. |
| 2. | Heat the olive oil in a small 20 cm ovenproof pan (cast iron is ideal) over a medium-high heat. |
| 3. | Add the leek and garlic and cook, stirring often, for 4-5 minutes or until tender. |
| 4. | Meanwhile, whisk together the eggs, herbs, parmesan (if using) and season well with salt and pepper. |
| 5. | Pour the egg mixture over the cooked leeks and transfer to the oven. |
| 6. | Cook for 15-20 minutes or until cooked through, puffed and golden. |
| 7. | Remove from the oven and serve hot or at room temperature with extra herbs on top, salad greens and relish or chutney, if desired. |
Recipes and food styling Emma Galloway / Photography Lottie Hedley
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