1. Preheat the oven to 200ºC, gas mark 6. Steam the peas, leeks and spinach
2. Spray a little oil into an 18cm-base, non-stick, ovenproof frying
pan. In a medium bowl, mix together the cooked vegetables, torn basil
and beaten eggs. Season with freshly ground black pepper and pour into
the frying pan. Scatter with the cheese and cook over a low heat for 10
minutes or until beginning to set.
3. Bake the frittata in the oven for another 10-15 minutes until
puffed up, golden and set. Turn out of the pan and leave to cool
slightly before cutting into wedges. Serve with the salad and new potatoes.
Note: I've
calculated the Weight Watcher's points for this recipe myself. You might
like to double check before you track. I'm not responsible for any
weight gain other than my own!!
I occasionally modify recipes after the original post is published: if so I'll make that clear.
