Sun Dried Tomato & Leek Frittata

[Dee]

1 tablespoon olive oil
3 leeks, cleaned well and using the white part, thinly sliced
Sun-dried tomatoes, chopped (try to find ones that aren't in oil)
1 cup fresh parsley, chopped
8 eggs, beaten
salt and pepper
Heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum).
Add leeks and cook on medium-low about 10 minutes.
Stir in sun-dried tomatoes and 1 cup parsley.
Season with salt and pepper.
Heat broiler to high.
Pour eggs over the vegetables in the skillet.
Stir to mix.
Cook on low, scraping bottom of pan toward middle as it sets and letting uncooked egg run underneath the skillet
Cook in this manner until bottom is firm but top is still moist (about 10 minutes).
Place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top).
You can adjust the ingredients to how many servings you desire. And adjust the size of the oven proof skillet.