Olive, spinach and leek frittata

I made this frittata for our Sunday breakfast, but it was so substantial and flavoursome, that, with the addition of a bitter green salad or steamed broccolini, it would be great for lunch or dinner, too.

Ingredients
A handful of mixed, pitted olives
1 leek, the lower half finey sliced
1 cup of Organic spinach, washed and torn into approx 4cm pieces
6 eggs
3 tablespoons milk
Cheese to top (I used blue cheese)
Olive oil for frying

Method

Preheat oven to 200'c.

Heat olive oil in a frying pan and add the leek. Saute until translucent. Add the spinach and wilt for a few minutes before including the olives. Stir to combine well then press these ingredients flat in the pan. Turn the heat to minimum.

In a bowl, whisk the eggs and milk together. Add to the frying pan and stir so that it doesn't stick. Cook for a minute, then cover with a lid (if oven proof) or alfoil and slip it into the oven.

Bake for approximately 15 minutes, until the eggs are cooked firm. Remove from oven, add cheese if using and return to the oven for a few minutes to melt and brown.

Confession: while this is a delicious veggie brekkie, vegetarians we are not, so, we did serve it with a generous portion of crispy bacon... Locally cured and so tasty!