Ingredients

5 eggs
1/2 cup milk
4 tbsp grated parmesan cheese
freshly ground pepper
1tbsp olive oil
2 leeks, chopped
125 marinated char grilled eggplant, cut into strips
3 tbsp fresh basil leaves

Method

Place eggs, milk, parmesan cheese and pepper to taste in a bowl and whisk to combine. Set aside.

Heat oil in a nonstick pan over a medium heat, add leeks and cook, stirring occasionally, for 8 minutes or until soft and golden.

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.

Serve hot, warm, or cold cut into wedges.

Serve immediately.

Serves: 4-6