Baby leek, fresh pea and asparagus frittata

Recipe from: 3/1/2004 12:00:00 AM

Ingredients 8
Servings 4


  • 15
    olive oil
  • 6
    baby leeks, washed and trimmed
  • 200
    fresh peas, cooked until tender and drained
  • 200
    asparagus, trimmed and snapped in half
  • 8
    eggs, beaten lightly
  • 65
    pecorino cheese, grated
  • olive oil spray
  • salt and milled black pepper


Preheat oven to 180 °C.
Heat oil in a heavy-based, non-stick pan and sauté 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

Read more on: bake  |  eggs  |  sauté

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