400 g leeks, washed and sliced
100 g Parmigiano Reggiano, grated
Extra virgin olive oil
Salt, to taste
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.