The addition of cream makes this wonderfully rich and almost souffle-like.
Ingredients
Serves 4
For the frittata
- 2 leeks, washed and sliced
- 1 tablespoon olive oil
- 6 large eggs
- 200 ml cream
- 100 g Cashel Blue, crumbled
- 50 g Parmesan, grated
- Salt and pepper, to taste
For the parsley and walnut pesto:
- 50 g fresh parsley
- 50 g fresh basil
- 25 g Parmesan, grated
- 50 g roasted walnuts
- 200 ml olive oil
- 2 cloves garlic
- Salt and pepper to taste
Method
- Pre-heat your oven to 160°C (320°F).
- In a frying pan, add 1 tablespoon of olive oil and heat over medium heat. Add the sliced leeks and cook, stirring occasionally, until they are softened (about 5 minutes). The leeks should be soft, but not browned.
- Once the leeks are softened, reduce the heat to low.
- In a large bowl, beat the eggs, cream and parmesan together, then season with salt and pepper.
- Pour the egg mixture into the pan with the leeks.
- Top the egg mixture with the crumbled Cashel blue cheese, distributing it evenly across the surface.
- Transfer the pan to the preheated oven and bake for 15 minutes, or until the frittata is fully set and golden on top. It should be fluffy and soufflé-like.
- While the frittata is baking, prepare the pesto. In a blender or food processor, combine the parsley, basil, grated Parmesan, olive oil, and garlic.
- Blend until smooth, adding salt to taste. Pulse in the walnuts at the end for a bit of texture.
- Once the frittata is cooked, remove it from the oven.
- Serve warm, topped with a generous spoonful of the parsley and walnut pesto.
