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Step 1
Preheat oven to 200°C. Grease a 20cm x 30cm slice pan and line the base and sides with baking paper, allowing sides to overhang.
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Step 2
Heat the oil in a frying pan over medium heat. Add the leek and cook, stirring, for 2 mins or until tender. Add the asparagus and silverbeet. Cook, stirring, for 3 mins or until silverbeet wilts. Season. Transfer to prepared pan.
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Step 3
Whisk eggs and cream in a jug. Stir in cheddar. Season. Pour cream mixture over silverbeet mixture in pan. Sprinkle with peas and fetta. Bake for 20 mins or until golden and cooked through.
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Step 4
Meanwhile, to make the balsamic tomato salsa, combine the tomato, oil, vinegar and pine nuts in a bowl.
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Step 5
Spoon the balsamic tomato salsa over the frittata. Season to serve.
