In Tuscany leeks are in season right now. They resist to cold temperatures and for this reason they grow almost anywhere.
There are many recipes I love to make using leeks however the easiest way to use them is in a frittata
- 3 sliced leeks
- 6 eggs
- 3 tbs olive oil
- salt and pepper
- about 40 g (1 1/2 oz) freshly grated parmesan cheese
Clean and slice the leeks into very thin rounds.
Heat the olive oil in a large pan. Pour the leeks into the pan, salt and sautè lightly, untill transluscent and not crispy.
Beat the eggs in bowl, add salt and pepper and the parmesan cheese - keep beating.
Pour the eggs into the pan turn heat up for a couple of minutes then lower and place a lid over the top.
After 5 minutes flip your frittata over and cook for another 5 minutes on the other side.
Pic by Puregin | Leeks