Spring Frittata
6 eggs
½ cup fresh basil, sliced
4 slices of heirloom tomato
1 leek, white parts sliced
2 cloves of garlic, minced
A sprinkle of parmesan
Salt and pepper
In a bowl, whisk together the eggs, leek, garlic, milk, and basil.
Pour into a hot, greased skillet, and allow to cook for about 5 minutes, or until the top is bubbling. Flip it over, or fold it into an omelet, and cook through. Top with fresh tomato and a sprinkle of salt, pepper, and parmesan (optional).