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.

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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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