Leek Frittata

"This recipe if from the Australian Women's Weekly Vegie Food cookbook."
 
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photo by Good Looking Cooking photo by Good Looking Cooking
photo by Good Looking Cooking
photo by Good Looking Cooking photo by Good Looking Cooking
photo by Good Looking Cooking photo by Good Looking Cooking
Ready In:
40mins
Ingredients:
9
Yields:
1 frittata
Serves:
4
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ingredients

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directions

  • Combine eggs and evaported milk. Season to taste with salt and pepper.
  • Melt butter in a medium sized frypan/skillet and add sliced leek. Cook gently until leek is softened.
  • Whilst leek is cooking, turn on grill to preheat.
  • Add peas and arrange tomato slices in frypan.
  • Pour egg mixture over all ingredients in pan and cook gently over low heat until frittata is almost entirely set.
  • Remove from heat, sprinkly top with parmesan cheese and place under griller to finish off cooking the top.
  • When frittata is set and top is golden brown, remove from griller.
  • Allow to sit for 5 minutes before cutting into wedges to serve.

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Reviews

  1. 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]
     
  2. 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
     
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RECIPE SUBMITTED BY

I was born to migrant (Polish) parents in the western suburbs of Victoria, Australia in the early 60's. I was born to love food. My mother, a talented lady, taught herself to cook after she got married and turned out to be a wonderful cook. People everywhere rave about her meals. I am especially fond of the few traditional Polish dishes she makes. These days that only happens by special request. :o) When I was 18, I married into a Greek/Macedonian family and so my love of food was further expanded and enhanced. Those people can cook! Now married for a 2nd time to a true-blue Aussie guy, I struck gold again with a mother-in-law who was extremely talented in her kitchen. Unfortunately she's too elderly and unwell to weild her wooden spoon these days but I thoroughly enjoy discussing her favourite recipes and perusing her old cook books. Food has always been a huge part of my life. I love all types of cuisines. Hubby and I have 7 kids (his, mine and ours). At present (2010), they are 26, 26, 25, 24, 20, 11 & 9 years old. I get to practice in the kitchen a lot. Sometimes more than I really want to. LOL! The 5 older kids are no longer living at home but phone me with foody requests regularly. I LOVE it when they ask for a favourite dish to be cooked by me. I feel my job has been well done. :o) My 2 younger kids are a Mum's nightmare to feed. I don't know why, but these 2 are by far the pick-iest eaters of the 7. Still, they are asked to try new things regularly and I'm sure one day, they too will have a love of good food as the rest of us do. <img src="http://i26.photobucket.com/albums/c105/jewelies/Erica-1-1.jpg"> Australian/New Zealand RECIPE SWAP #22 - November 2008 <img src="http://i26.photobucket.com/albums/c105/jewelies/MullaMulla-1-1.jpg"> Australian/New Zealand RECIPE SWAP #21 - October 2008 <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap3/group07kiwi.jpg> Veg*n Swap 3 ~ October 2008 <a href="http://photobucket.com" target="_blank"><img src="http://i231.photobucket.com/albums/ee267/these2hands/RecipeSwap2.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>
 
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