Frittata

A frittata can be made with pretty much any ingredient you happen to have in the fridge at the time. Vegetables, leftovers of fish or meat, any herb (chives, dill and coriander are particularly good with eggs), spices, etc.

This recipe is from a magazine. I followed the method but added the dill to it as I have plenty in the fridge. You can't go wrong with a frittata, it always work!

Serves: 2 persons.

Ingredients:

• 100g leek (white part), sliced
• 100g frozen peas
• 4 eggs
• 75g milk or cream (I had leftover crème fraîche in the fridge so I used it instead - dairy is dairy!)
• 1 medium tomato, sliced
• dill to taste, chopped
• olive oil
• salt and pepper to taste

Method:

1. Fry the leek in a frying pan with olive oil. When it starts to get soft, add the peas.
   
   
   
   
2. Beat the eggs and add the crème fraîche, salt and pepper to taste and the dill.
3. Add the egg mixture to the frying pan and top with the tomato.
   
4. Let it simmer and when the eggs start to solidify, put the frying pan in the oven at 180°C for 10 min or until the top is golden.