Frittatas are a hostess’s dream!

Sauté chopped (and washed) leeks in a cast iron pan with the oil and butter. Sauté until leeks are softened and not browned (10-15 minutes). At the 5 minute mark, I added the chopped green bell peppers and added salt and pepper.

Whisk the eggs and half & half in a bowl and set to the side.

Add chopped garlic to leeks & bell pepper mixture and cook for one minute.

Add egg & milk mixture to cast iron and keep the burner on low. Spread out egg mixture evenly and cook until the edges hold their shape when pressed on with a spatula.

Place cast iron into the oven on broil and let frittata cook throughly and begin to brown on the edges. Mine took about 10 minutes on the middle rack.

Serve hot and enjoy!