40 g butter
3 leeks, white part only, halved lengthways, washed and thinly sliced
2 organic eggs
10 organic egg whites
1 teaspoon finely chopped chilli
sea salt and freshly ground black pepper
250 g drained frozen spinach
1 cup cherry tomatoes, halved
basil leaves, to serve
1 avocado, cut into 4–6 pieces, to serve
Preheat the oven to 180°C.
Melt the butter in a large ovenproof non-stick frying pan over medium heat, add the leek and sauté for about 10 minutes or until it starts to caramelise.
Meanwhile, in a large bowl, whisk the eggs, egg whites and chilli for about 2 minutes. Add a generous pinch each of salt and pepper.
Squeeze as much water as you can from the spinach.
Spread out the leek over the base of the pan and pour over the egg mixture. Scatter over the spinach and leave the mixture to sit for a minute or two, until the egg is just set at the edges. Using a spatula, lift the sides to check the underside is becoming firm enough to hold the tomatoes.
As it starts to firm more, lay the tomatoes on top, cut-side up. Transfer the pan to the top shelf of the oven and cook for about 8 minutes. It should be set but still have a little give when you push it in the middle. If you want to brown the top, put it under a hot grill for a minute or so.
Remove the frittata from the oven and allow to cool slightly, then scatter over the basil and season to taste with salt and pepper.
Serve with the avocado or guacamole.
This recipe comes from The Australian Healthy Hormone Diet by Michele Chevalley Hedge with Jennifer Fleming.