Long long days and 3/4hr wait on a very cold train platform got home a little grumpy with ingredients for some easter cup cakes but also needing something to eat for dinner
Heading off for the bank holiday weekend so eating down the vegetable stocks which meant a big pile of leeks and carrots . The carrots are going into carrot cupcakes a “healthy” treat for my step-neice who is being babysat by my mum and stepdad this weekend . However the need to also use the additional eggs not on cupcake duty just screamed posh omlette – fritatta -even the word makes me smile .
The leeks combined with some frozen peas and feta cheese make a lovely fritatta ( have made Courgette Fritatta which is really lovely too ) on this coldest of days it just looked so summery . Feirceness of leek sweet popping peas and the saltiness of the feta which only seems to improve when warm.
Leek , Pea and Feta Fritatta
3 medium leeks – roughly chopped
3 sprigs of thyme
1 cup of frozen peas
20g of feta – cubed
cube of butter
4 eggs – well beaten
In a oven proof frying pan sweat the leeks with the butter til softening
Toss over the peas and feta
Pour over the eggs salt and pepper
Place the frying pan under a medium grill for approx 3 minutes keeping a eye until the egg is set and gently browned
Serve with salad with a tangy dressing (white wine vinegar, wholegrain mustard , honey )