SPINACH AND LEEK FRITTATA

SPINACH AND LEEK FRITTATA 

NO COUNT

5 spray low-fat cooking spray
250 g spinach, baby leaf
1 leek medium, about 200g, sliced thinly
6 medium eggs, free range, beaten
100 ml skimmed milk  
1 teaspoon salt, sea
1 teaspoon pepper, freshly ground black

Preheat the oven to 180°C, Gas 4. Spray a 20cm square or 21cm round non-stick cake tin with the cooking spray and line the base with non-stick baking parchment. Blanch the spinach in boiling water 2 minutes until wilted, then drain and squeeze dry (or cook in the microwave according to pack instructions). When cool, chop roughly.Blanch the leek in boiling water for 3 minutes, then drain and press dry also. Scatter both vegetables into the base of the cake tin.Beat the eggs with the   milk and seasoning then pour over the vegetables pressing them down with the back of a fork.   Bake for about 18-20 minutes until risen and golden brown.
Remove and cool for 10 minutes then turn out. Serve warm in wedges, or cool completely and cut into small squares.
For an extra point scatter top with grated parmesan before baking.