In a 10 inch (or 27 cm) non-stick skillet add olive oil and make sure you spread it all over the bottom and sides of the pan.

To clean the leeks very well, you must first cut the leek vertically through the first half (NOT all the way through) so that you can rinse out each layer under water to get out the sand and dirt. Rinse at least twice well. Tidy up the leek so that it is back into a cylinder shape. Next cut the leek in ¼ slices. Place the leeks on the bottom of the pan all touching so that the whole bottom is covered.

Cook the leeks over a medium low heat for about 5 minutes until the leek is slightly browned on the bottom and it is halfway tender.

In a large bowl whisk eggs, cream, salt and pepper and parmesan cheese. Carefully and slowly pour the egg mixture on top of the cooked leeks. Sprinkle your peas over the egg mixture. Place a lid over the top of your skillet and allow to cook over low medium heat until the egg mixture is cooked about 70-80% of the way done. About 5 – 7 minutes.

Next take a plate bigger than the diameter of your skillet and place on top of your skillet. Invert your skillet and carefully place the 80 % cooked egg mixture on the plate. Remove the skillet. The cooked size of the egg should now be on the top and the raw side should be on the bottom of the plate. Add a little more oil to coat all sides of your skillet.

Place the egg mixture raw side down, cooked side up in the pan and cook for about 1-2 minutes more.

Carefully slide out your Stove Top Parmesan Leek Frittata on to a serving platter. Garnish with basil pesto and freshly grated parmesan cheese as desired.

Enjoy!