Leek And Pea Frittata

• 8 Eggs
• 1/2 cups Milk
• 1 bunch Parsley, Chives And Oregano, Finely Chopped
• 2 sprigs Thyme, Finely Chopped
• 2 sprigs Basil Finely Chopped
• 1 sprig Sage, Finely Chopped
• 4 Tablespoons Grated Parmesan, Divided
• 1 dash Nutmeg
• 1 Tablespoon Butter
• 1 Thin Leek, Cleaned, Sliced Into Thin Rings
• 5-13 ounces, weight Frozen Peas, Defrosted
• Salt And Pepper

1. Preheat the oven to 180 degrees C (350 degrees F).
2. Beat eggs in a bowl.
3. Add milk, herbs, 3 tablespoons of the grated Parmesan and nutmeg.
4. Adjust the taste generously with salt and pepper.
5. Melt butter in a large pan and cook leeks for a few minutes until bits of it are golden brown.
6. Add egg mixture and peas, turn heat to low, and let eggs cook until the bottom sets but the top is still uncooked.
7. Sprinkle with remaining Parmesan.
8. Wrap the handle of your pan in aluminum foil if necessary (if there is plastic on itif the pan is oven proof, you dont need to the foil) and place the pan in the hot oven.
9. Finish cooking the eggs for about 15 minutes or until set on top and golden brown.
10. You can also place the eggs under the hot grill and leave them for about 56 minutes or until golden brown and set on top.
11. Serve with a green salad and ciabatta (or any other bread).

eggs, milk, parsley, thyme, basil, parmesan, nutmeg, butter, rings, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/leek-and-pea-frittata/ (may not work)