Leek And Pea Frittata

• leek7 oz
• peas5.3 oz
• parsley1 large bunch
• thyme3 sprigs
• basil1 handful
• sage1 handful
• eggs8
• parmesan4 tablespoons
• nutmeg1 dash
• salt and pepper4 servings
• butter1 tablespoon
• milk0.5 cup

Instructions

1. 1

   Clean the leek and cut it into thin rings.

2. 2

   Set aside.Chop all the herbs finely.Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.Beat the eggs in a bowl, add a little less than 1/2 cup milk, 3 tablespoons of the grated Parmesan, and nutmeg.

3. 3

   Season with salt and pepper.Melt the butter in a large oven-safe skillet and cook the leeks for a few minutes until bits of it are golden brown.

4. 4

   Add the egg mixture, turn the heat to low and let the eggs cook until the bottom side sets but the top is still uncooked.

5. 5

   Sprinkle with the remaining Parmesan.

6. 6

   Place the pan in the hot oven.

7. 7

   Finish cooking the eggs for about 15 minutes or until set on top and golden brown.

8. 8

   Serve.