Leek and roasted tomato frittata

1 leek

6 roasted tomatoes

6 eggs

a grind of black pepper

Optionally, cheese, onions, ham, etc.

Chop up the leek into 1.5cm lengths and fry it in a large saucepan with a little oil.

Remove the skin and seeds from the tomatoes and chop up into small squares.

When the leeks are soft, add the tomatoes and fry a little more.

Whisk the eggs and add to the mix.

Turn down the heat and leave to cook through.

Serve hot or cold.