Leek Frittata
Main course
a few minutes
24 months
Ingredients
400 g leeks, washed and sliced
6 eggs
100 g Parmigiano Reggiano, grated
Extra virgin olive oil
Salt, to taste
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.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
