Ingredients
-
6
-
1/2
-
20
-
1
-
2/3
-
2
-
2
-
-
-
-
-
-
-
-
Directions
Leek Frittata, This recipe if from the Australian Women’s Weekly Vegie Food cookbook , 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]
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine Eggs and Evaported Milk. Season to Taste With Salt and Pepper. |
|
2
Done
|
Melt Butter in a Medium Sized Frypan/Skillet and Add Sliced Leek. Cook Gently Until Leek Is Softened. |
|
3
Done
|
Whilst Leek Is Cooking, Turn on Grill to Preheat. |
|
4
Done
|
Add Peas and Arrange Tomato Slices in Frypan. |
|
5
Done
|
Pour Egg Mixture Over All Ingredients in Pan and Cook Gently Over Low Heat Until Frittata Is Almost Entirely Set. |
|
6
Done
|
Remove from Heat, Sprinkly Top With Parmesan Cheese and Place Under Griller to Finish Off Cooking the Top. |
|
7
Done
|
When Frittata Is Set and Top Is Golden Brown, Remove from Griller. |
|
8
Done
|
Allow to Sit For 5 Minutes Before Cutting Into Wedges to Serve. |
