Leek Frittata
CourseMain course
TimeA few minutes
Ingredients
400 g leeks, washed and sliced
6 eggs
100 g Parmigiano Reggiano, grated
Extra virgin olive oil
Salt, to taste
Prepare this recipe with
24 months maturation
Preparation
-
Slice leeks into thick rings, then sauté in a pan with a dribble of extra-virgin olive oil. Add a pinch of salt, a little water and cook on medium heat for about 20 minutes, place lid on and stir from time to time.
-
In the meantime, place the grated Parmigiano Reggiano and eggs in a bowl, plus a pinch of salt. Use a fork to whisk together quickly, do not whisk the mixture for too long as it does not need to be too smooth.
-
Mix the leeks in, if the mixture is too thick add a little extra water or oil.
-
Heat a drizzle of oil in a pan on a low heat, pour in the frittata mixture, cover and leave on low heat for about 10 minutes.