6 eggs, whisked until well blended
3 T olive oil
1 leek, white part only, thinly sliced
1 fennel bulb, trimmed and thinly sided
1 clove garlic minced
1 C raw fava beans peeled
salt and pepper to taste
1/4 C heavy cream
1 T pesto
1 C shredded kefalograviera (or other hard cheese like Asiago or Parmesan)
Heat the oven to 375. Place a medium sized oven safe frying pan over a medium high heat, add the olive oil. Once the pan is hot add the leeks, fennel, and garlic, and sautee several minutes or until the vegetables are tender and slightly browned. Add the fava beans and season to taste with salt and pepper. Add the cream and pesto and simmer until the cream evaporates. Using a wooden spoon stir in the eggs, turn off the heat under the pan, sprinkle the top of the frittata with the shredded cheese and bake approximately 15 minutes, or until the center of the frittata still jiggles a bit, but is mostly firm. Let rest about 5 minutes before eating. Serves 4.
