Leek and Basil Frittata
|Milk||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Grated parmesan cheese||4 Tablespoon|
|Freshly ground black pepper||To Taste|
|Olive oil||1 Tablespoon|
|Leeks||2 , chopped|
|Marinated char grilled eggplant||4 Ounce, cut into strips (125 Gram)|
|Fresh basil leaves||3 Tablespoon|
1. Place eggs, milk, Parmesan cheese and black pepper to taste in a bowl and whisk to combine. Set aside.
2. Heat oil in a 23 cm / 9 in nonstick frying pan over a medium heat, add leeks and cook, stirring occasionally, for 8 minutes or until soft and golden.
3. Stir in eggplant and basil and cook for 1 minute. Pour egg mixture over vegetables and cook over a low heat for 7 minutes or until frittata is almost set. Place frittata under a preheated hot grill and cook for 1 minute or until top is golden and firm.