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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe if from the Australian Women's Weekly Vegie Food cookbook. Ingredients:
6 eggs |
1/2 cup evaporated low-fat milk |
20 g butter |
1 medium leek, thinly sliced |
2/3 cup frozen peas |
2 medium tomatoes, thinly sliced |
2 tablespoons finely grated parmesan cheese |
salt |
pepper |
Directions:
1. Combine eggs and evaported milk. Season to taste with salt and pepper.
2. Melt butter in a medium sized frypan/skillet and add sliced leek. Cook gently until leek is softened.
3. Whilst leek is cooking, turn on grill to preheat.
4. Add peas and arrange tomato slices in frypan.
5. Pour egg mixture over all ingredients in pan and cook gently over low heat until frittata is almost entirely set.
6. Remove from heat, sprinkly top with parmesan cheese and place under griller to finish off cooking the top.
7. When frittata is set and top is golden brown, remove from griller.
8. Allow to sit for 5 minutes before cutting into wedges to serve.
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