Ingredients Olive oil
8 large eggs
1 tsp dried Italian herbs
1/2 head of iceberg lettuce
1/3 cup kalamata olives
1/3 cup sundried tomatoes
1 tbsp apple cider vinegar
1 heaped tsp Dijon mustard
Salt and pepper
Preheat the oven to 200°C (400°F).
Slice the leeks and wash thoroughly to get any dirt out.
Heat a splash of oil in a large frying pan. Add the leeks and cook for about 10 minutes, or until soft.
Line a square baking tray with baking paper and spoon in the leeks. Crack the eggs into a separate bowl. Add the dried herbs and season with salt and pepper, then whisk.
Pour the egg mixture over the leeks. Stir well, but gently, with a spoon, until the leeks are completely covered by the eggs.
Place in the oven for 30 minutes, or until the top starts to brown and the frittata is completely cooked through (you can test with a skewer).
While the frittata is cooking, make the salad. Slice the lettuce and add to a large serving bowl. Cut the carrot and cucumber lengthways, then slice and add to the bowl, along with the olives and tomatoes.
Add a dash of olive oil, the apple cider vinegar and the mustard to the salad and mix well. Season with salt and pepper.