Leek frittata with baby spinach salad

Leek frittata with baby spinach salad



1.Combine eggs and milk in large jug.
2.Heat butter in medium frying pan, cook leek, stirring, until softened. Add peas, sliced tomato and egg mixture, cook, uncovered, over low heat until frittata is almost set. Remove from heat, sprinkle with cheese.
3.Meanwhile, preheat grill.
4.Grill until frittata sets and top is browned lightly. Stand frittata in pan 5 minutes before cutting into wedges.
5.Meanwhile, place spinach, grape tomatoes and onion in medium bowl with combined oil and vinegar, toss gently to combine. Serve frittata with salad.

When you pour the egg mixture into the pan, use a fork to gently move the mixture from side to side as it begins to set, to ensure it cooks evenly. Keep doing this until the egg starts to form a crust around the edge. Give the pan handle a gentle jiggle to make sure the bottom isn’t sticking, when the egg mixture just appears set, sprinkle with the cheese and place the pan under a preheated griller. The frittata can be served hot or at room temperature.


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