Prepare the Leek
Cut off the green leafy ends of the leek and rinse the white part well under water to remove any dirt. Slice into thin circles and set aside.

Sauté the Vegetables
Preheat the oven to 375°F (190°C). Heat an oven-safe pan over medium heat and add the olive oil. Once warmed, add the sliced leek and minced garlic. Cook for a few minutes until softened but not browned. Season with salt and pepper.

Cook the Snap Peas and Tomatoes
Add the snap peas to the pan and cook for 2–3 minutes. Stir in the cherry tomatoes and cook for another minute until softened. Be careful not to overcook.

Prepare the Eggs
In a separate bowl, whisk the eggs. If using cream, whisk it in as well. Season with salt. Pour the egg mixture into the pan with the vegetables and add the tarragon. Stir gently to combine, ensuring not to overcook on the stovetop.

Bake the Frittata
Transfer the pan to the oven and bake for 15 minutes, or until the eggs are fluffy and set. If using cheese, sprinkle it on top after about 7 minutes of baking, then return the frittata to the oven to finish cooking.

Garnish and Serve
Top with a handful of finely chopped snap peas, freshly cracked pepper, tarragon, and Maldon salt. Serve and enjoy!