Ingredients (4 servings):
- 1 tablespoon olive oil
- 1 leek, washed, halved lengthways, thinly sliced
- 350g cauliflower (about 1/2 small) cut into small pieces
- 2 garlic cloves, crushed
- 100g baby spinach leaves
- 80g mild creamy blue cheese
- 8 eggs
- ½ cup (125ml) thin cream
- Salt & freshly ground pepper
- Dressed salad leaves, to serve
Method:
- Preheat oven to 180°C.
- Grease and line a 20cm base square cake pan with non-stick baking paper.
- Heat oil in a large non-stick frying pan over medium heat. Add leek, cauliflower and garlic. Cook, stirring often, for 5-6 minutes or until leek is tender.
- Add spinach and remove from heat. Toss until leaves just wilt.
- Spread cauliflower mixture over base of lined pan. Crumble over blue cheese.
- Whisk eggs and cream together. Season with salt and pepper.
- Pour over blue cheese. Bake for 25-30 minutes or until puffed and golden brown. Set aside for 10 minutes.
- Cut frittata into serving pieces.
- Serve warm with salad.