Cut the green leafy ends off the leek and rinse the white part well under water to remove the dirt that collects in between the layers. Slice the leek into thin circles and set them aside.

Heat the oven to 375.
Heat an oven-safe pan over medium heat. Add the olive oil. Once the oil is warmed add the chopped leek and garlic,
cook for a few minutes until the vegetables are softened but not browned. Season with salt and pepper. Add the snap peas and cook for 2 to 3 minutes. Add the cherry tomatoes and cook for a minute longer until everything is nicely softened be careful not to overcook.
In a separate bowl add the eggs and whisk  (if using cream add to the eggs.) Season with salt and pour the eggs into the pan with the vegetables, add the tarragon and stir to combine. Be careful not to overcook on the stove. Place the frittata in the oven. Cook for 15 minutes until the eggs are fluffy. If using cheese add the grated cheese to the top of the frittata after it’s been in the oven for about 7 minutes. Place back in the oven and continue cooking. Top with a handful of finely chopped snap peas, freshly cracked pepper, tarragon, and Maldon salt. Enjoy