1/4 cup milk
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
8 large eggs, lightly beaten
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 large Veggie Box leek, trimmed, and thinly sliced
1/2 cup chopped and cooked Veggie Box kale
1/4 cup finely chopped Veggie Box garlic scapes
1/2 tablespoon chopped Veggie Box basil

1/4 cup milk 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/4 teaspoon black pepper 8 large eggs, lightly beaten 1 ounce Parmesan cheese, grated (about 1/4 cup) 1 tablespoon extra-virgin olive oil 1 large Veggie Box leek, trimmed, and thinly sliced 1/2 cup chopped and cooked Veggie Box kale 1/4 cup finely chopped Veggie Box garlic scapes 1/2 tablespoon chopped Veggie Box basil

Preheat oven to 350°F. Combine milk, flour, salt, pepper, eggs, basil, kale, and cheese in a medium bowl, stirring with a whisk. Heat oil in a medium ovenproof skillet over medium. Add leek and garlic scapes to pan; cook for about 4 minutes. Add egg mixture; stir gently. Cover skillet, and reduce heat to low. Cook until eggs are partially set, about 6 minutes. Uncover skillet, and bake at 350°F until center is set, 10 to 12 minutes. Loosen frittata from skillet, and slide onto a cutting board. Cut into 8 wedges and serve.