Baby leek, fresh pea and asparagus frittata

SHAPE
4 servings
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Eggs

By Food24 November 03 2009
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Ingredients (8)

15.00 ml fresh chillies — 573
6.00 leeks — baby, washed and trimmed
200.00 g peas — cooked
200.00 g asparagus — trimmed, halved
8.00 eggs — lightly beaten
65.00 ml pecorino cheese — grated
0.00 olive oil — spray
0.00 salt and freshly ground black pepper
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Method:

Preheat oven to 180 &degC.
Heat oil in a heavy-based, non-stick pan and saut&eacute leeks for eight to 10 minutes, until soft.
Toss leeks, peas, asparagus, eggs and pecorino in a bowl, stir well and season.
Spray an ovenproof dish well with olive oil and pour in egg mixture.
Bake for 20 to 25 minutes until eggs are set and slightly golden on top.
Note: frozen peas, blanched in boiling water may be used instead of fresh.
Nutrition per serving Energy 1 032 kJ Carbohydrate 9 g Protein 16 g Fat 14 g



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