1    Preheat broiler.

2    Heat oil in a medium ovenproof skillet over medium heat. Add leeks and cauliflower; sauté until crisp-tender, about 10 minutes. Add mushrooms, cook 5 minutes, until mushrooms begin to give off liquid.

3    Reduce heat to low. Pour eggs into skillet, stirring slightly. Add basil and rosemary, along with salt and pepper to taste. Cook, stirring frequently, until eggs begin to form small curds and set. Add cheese and lightly press into egg mixture with a spatula.

4    Place skillet under broiler; cook until top is set but not brown, about 1 minute. Cool slightly.

5    To remove frittata whole, tip skillet to one side and use a spatula to loosen edges. Slide onto a serving platter; cut into quarters and serve.

 INGREDIENTS

3 tbsp    virgin olive oil 2    pieces medium leeks 1/4    head cauliflower (8 small fl) 5    medium button mushrooms 8    large eggs 2 tbsp    chopped fresh basil 1/2 tsp    dried rosemary 3 tbsp    grated Parmesan cheese