Total Time
40mins
Prep 15 mins
Cook 25 mins

This recipe if from the Australian Women's Weekly Vegie Food cookbook.

Ingredients Nutrition

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.
Most Helpful

5 5

This is a very tasty frittata, & I stretched this into feeding 8 people by serving it along with bowls of fresh fruit & a homemade whole wheat bread ~ Gotta watch that cholesterol! We really enjoyed the inclusion of peas here, & we appreciate you sharing the recipe! [Tagged, made & reviewed for one of my swapmates in the Aus/NZ Recipe Swap #25]

4 5

This is a lovely quick and easy dish to make. I served it as a side to veal schnitzels with mushrooms in a cream sauce and it complemented it nicely. Personal preferance next time I would add some mustard and fresh herbs like sweet marjoram and low fat milk could easily be substituted for the evaporated milk. This would go very nicely with a fresh salad for a light summer meal. Thanks for posting. Made for Make my Recipe Tag no.6