Leek Feta Frittata

• 1 tablespoon olive oil
• 2 large leeks, thinly sliced
• 1 clove garlic, crushed
• 1 small red pepper, thinly sliced
• 8 eggs, beaten
• 1/3 cup cream
• 150 g feta cheese, crumbled
• 1/2 cup parmesan cheese, grated
• 1/3 cup anchovy-stuffed olives (can use regular stuffed olives)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons polenta
• 1/3 cup parmesan cheese, grated (extra)

1. Grease a 23cm square cake tin and line with baking paper.
2. Heat oil in a pan and cook leeks, garlic and red pepper until just soft and lightly browned.
3. Cool.
4. Combine leek mixture with beaten eggs, cream, cheeses, olives and parsley.
5. Mix well.
6. Pour mixture into prepared tin and sprinkle top with polenta and extra cheese.
7. Cook in a 180 degree C oven about 40 minutes.
8. Cool in pan.
9. Cut into squares to serve.

olive oil, leeks, clove garlic, red pepper, eggs, cream, feta cheese, parmesan cheese, olives, fresh parsley, polenta, parmesan cheese

Taken from www.food.com/recipe/leek-feta-frittata-58084 (may not work)