Leek Frittata

Name: Leek Frittata
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 6 eggs; 3 leeks; 1/2 cup grated pecorino cheese (about 50 grams); 1 bunch chives; as needed Extra virgin olive oil,; as needed Salt and pepper,; as needed Breadcrumbs,; as needed Parsley,; Steamer pot; Nonstick skillet for frittata; bowl Mixing; Spoon

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

This is a perfect main dish for a family dinner, but you can also serve it as an appetizer at a rustic buffet by cutting it into small squares and serving it at room temperature.

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

This is a perfect main dish for a family dinner, but you can also serve it as an appetizer at a rustic buffet by cutting it into small squares and serving it at room temperature.

Saved

Ingredients

20 min + 25 min

Serves 4 servings

6eggs
3leeks
1/2 cupgrated pecorino cheese (about 50 grams)
1 bunchchives
as neededExtra virgin olive oil,
as neededSalt and pepper,
as neededBreadcrumbs,
as neededParsley,
Tools:
Steamer pot
Nonstick skillet for frittata
bowlMixing
Spoon

Saved

Steps

20 min + 25 min

1

Remove the outer leaves from the leeks, slice them into rounds, and steam for 15 minutes.
2

In a mixing bowl, beat the eggs with a pinch of salt and pepper, the cheese, chopped parsley, a few tablespoons of breadcrumbs, and finely chopped chives.
3

Once the leeks are cooked, let them cool slightly before adding them to the egg mixture.
4

Mix everything well, then add the cooled leeks. The final mixture should be smooth and fairly creamy.
5

In a nonstick skillet, coat the bottom with extra virgin olive oil and heat it up. After about a minute, pour in the frittata mixture and cook for about 5–6 minutes.
6

Flip the leek frittata to cook evenly on both sides until perfectly golden. After a few more minutes, your leek frittata will be ready to serve.