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1
Heat 1/2 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet or a cast iron pan.
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2
Stir in the carrots and leeks, cook, stirring often, until tender, about 6 minutes.
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3
Stir in the garlic, season to taste with salt and pepper.
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4
Cook, stirring, for 30 seconds to one minute, and remove from the heat.
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5
Beat the eggs and milk together in a large bowl.
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6
Season with salt and black pepper, stir in the cooked carrots and leeks, and the tarragon.
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7
Clean and dry the pan, and bring it back to the burner, set on medium-high.
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8
Heat the remaining tablespoon of olive oil in the skillet until the pan is hot.
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9
Pour in the egg mixture.
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10
Tilt the pan to spread the eggs and filling evenly over the surface.
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11
Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
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12
Turn the heat to low, cover and cook for 10 minutes, every a few minutes shaking the pan gently.
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13
Once a while, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula to prevent the bottom from burning.
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14
The bottom should turn a golden color.
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15
The eggs should be just about set, ook a few minutes more if theyre still a little bit runny.
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16
Meanwhile, heat the broiler.
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17
Uncover the pan and put under the broiler for about 2 minutes, watching very carefully and do not let the top burn.
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18
Remove from the heat, shake the pan to make sure the frittata doesn't stick, and let cool for about 10 minutes.
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19
Loosen the edges with a wooden or plastic spatula.
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20
Carefully slide or invert onto a large serving plate.
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21
Cut into wedges or any shape you prefer.
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22
Serve warm with some ketchup if desired.
