1 tablespoon fresh chives, tarragon, parsley and chervil, chopped fine
5 large eggs
Chili flakes, optional
1 medium leek, sliced in half and chopped fine
Mix eggs together well in a bowl, add herbs, salt, pepper and chili flakes, if using. In a non stick skillet heat 1 teaspoon olive oil and sauté the leeks until they are starting to turn golden brown. Add the eggs and rotate pan to allow all the mixture to coat the pan. Flip the frittata or alternatively finish in a preheated 325°F oven.