Method

• In an 18cm oven-proof pan, melt butter on medium heat
• Add the sliced leeks and gently cook until softened, about 5 minutes
• Once the leeks are cooked through and softened, add the chervil, thyme or parsley and salt
• Set aside
• In a medium bowl, whisk together the eggs and the cottage cheese, parmesan
• Stir the leeks into the egg mixture
• Wipe out the pan with a paper towel
• Then melt another tablespoon of butter into the pan on medium heat, and swirl along the bottom and sides to coat well
• Pour the egg mixture into the pan, swirling to make sure the leeks are evenly distributed
• Lower the heat
• Cover the pan, slowly cook on the stove top for 12 to 15 minutes, until all but the center has set
• You'll need to check every few minutes
• The heat should be high enough to set the mixture, but low enough so that the edges don't brown
• This frittata benefits from slow, gentle cooking
• Place rack in upper third of oven
• Preheat the grill
• When the frittata is mostly set, except for the centre which is still wiggly, place the pan in the oven
• Grill for 3 to 4 minutes until the top is lightly browned and the center has set
• Remove pan from oven
• Use a blunt knife or a metal spatula to loosen the edges of the frittata from the pan
• Gently insert the spatula under the frittata to loosen it from the bottom of the pan
• Then gently slide the frittata onto a serving plate
• Garnish with chives or parsley to serve