Preheat the oven to 180'C.
Wash the leeks and the spring onions and then finely slice. Break the goat's cheese into small pieces. Break the eggs into a bowl and add the double cream. Season with salt and pepper and then mix together.
Heat a pan and add a little olive oil. Add the leeks to the pan and cook until soft. Add the egg mixture and then the goat's cheese and spring onions to the pan. Cook over a medium heat for 3-4 minutes and then transfer to the oven to finish cooking.
Peel and dice the shallot and the garlic.
Cut the pears into quarters, remove the core and thinly slice. Break the walnuts into small pieces, place on a baking sheet and then toast in the oven for 3 - 4 minutes. Wash and pick the frisee leaves. Cut the baguette into small cubes to make croutons.
Heat frying pan to hot and add a splash of olive oil. Add the bread to the pan and cook until golden brown. Once cooked, remove the pan from the heat and stir in the chopped garlic.
Mix together the honey, mustard, vinegar and the salt. Whisk the olive oil into the dressing.
To serve: cut the frittata into 6 slices. Serve each slice of frittata with a handful of frisee, toasted walnuts, diced shallots, fresh pear pieces and a sprinkling of the croutons. Finish with the honey and mustard dressing.
«Try making this recipe using stilton cheese as a replacement for the goat's cheese.»
A light frittata made combining goat's cheese and leek, served with a walnut and pear salad.