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Leek Frittata

leeks 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. Ingredients Serves 4
  • 3 sliced leeks
  • 6 eggs
  • 3 tbs olive oil
  • salt and pepper
  • about 40 g (1 1/2 oz) freshly grated parmesan cheese
Preparation 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