Kale, Pea and Leek Frittata

A frittata is similar to an omelette or a crustless quiche and is deliciously light and irrefuseably versitile. It contains a respectable amount of eggs and a varied amount of vegetables, meat,

cheeses and herbs. I took my inspiration from a magazine but as usual, changed most of the ingredients. :) Feel free to play around a find a frittata that suits your mood and fridge contents!

INGREDIENTS - serves 4 (8 slices)

Knob of butter

6 closed cup mushrooms, peeled and sliced

2 leeks

1.5 tbsp extra virgin olive oil

100g kale, washed and teared

150g frozen peas

4 whole eggs, 5 egg whites

Handful of basil

100 ml unsweetened soy milk (or normal milk)

Salt and Pepper

1/2 tsp cumin

1/2 tsp cayenne peper

1. Heat the oven to 180 degrees C/160 fan/GM 4. Melt the butter in a deep, non-stick pan (20-22cm) over a low-medium heat until it starts foaming. Add the leeks and fry for a few minutes then add the mushrooms and cook until both are soft, stirring occasionally.

2. Add in the peas and kale and increase the heat to medium; cook for 2-3 minutes until the kale has begun wilting and the peas have defrosted and become bright green in colour. Season with salt, pepper, cumin and a little cayenne pepper for a kick!

3. Whisk egg whites, eggs and milk together in a bowl and lightly season (watch how much salt you're adding as you've already added some to the pan!). Add the mixture to the pan and tear in the basil - stir to distribute evenly.

4. Transfer the pan to the oven and cook for 20-25 minutes (keep checking), until it's texture is firm (similar to an omelette). Don't worry if it inflates a little bit, that's just the air in the eggs. :)

Cool for a few minutes then place a plate on top of the pan and invert (remember to use a tea towel/oven glove as the pan handle will still be hot!).

5. Serve with a palmful of brown rice, tomatoes, avocado and salad leaves if desired or have a slice as a snack.

Bon Appetit!