Spinach and Feta Frittata
1 leek, thinly sliced
2 garlic cloves, thinly sliced
200g feta, crumbled
Heat 2 tablespoons of oil in a large ovenproof frying pan over high heat.
Add the leek and garlic and cook for 4–5 minutes until soft.
Place the eggs, cream, salt and pepper in a bowl and whisk to combine. Pour into the pan and top with the spinach and feta.
Cook in the oven for 18–20 minutes until cooked through.
Cut into wedges and serve with relish.