🥚🌾 Frittata with Leek and Fresh Herbs — A Taste of Home

Name: 🥚🌾 Frittata with Leek and Fresh Herbs — A Taste of Home
Total time: 1200 s
Yield: Serves 1 serving
Ingredients: 2 large eggs; 1 leek; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried oregano; 1/2 teaspoon dried chives; 1 teaspoon organic lemon zest; 2 tablespoons extra-virgin olive oil; Salt and black pepper, to taste

Saverio Costantini @saverio

Bologna

🥚🌿 Back to my roots.
This frittata with leek and herbs is a warm embrace from my homeland.
2 eggs, a leek, and all the fragrance of the countryside.

Simple, nourishing, genuine.

I’ve returned for a few weeks to Abruzzo, to a small village among the hills. I wanted to rediscover slowness, silence, and flavor.

Try it yourself, and let me know what memories it brings back for you.

🥚🌿 Back to my roots.
This frittata with leek and herbs is a warm embrace from my homeland.
2 eggs, a leek, and all the fragrance of the countryside.

Simple, nourishing, genuine.

I’ve returned for a few weeks to Abruzzo, to a small village among the hills. I wanted to rediscover slowness, silence, and flavor.

Try it yourself, and let me know what memories it brings back for you.

Saverio Costantini @saverio

Bologna

🥚🌿 Back to my roots.
This frittata with leek and herbs is a warm embrace from my homeland.
2 eggs, a leek, and all the fragrance of the countryside.

Simple, nourishing, genuine.

I’ve returned for a few weeks to Abruzzo, to a small village among the hills. I wanted to rediscover slowness, silence, and flavor.

Try it yourself, and let me know what memories it brings back for you.

🥚🌿 Back to my roots.
This frittata with leek and herbs is a warm embrace from my homeland.
2 eggs, a leek, and all the fragrance of the countryside.

Simple, nourishing, genuine.

I’ve returned for a few weeks to Abruzzo, to a small village among the hills. I wanted to rediscover slowness, silence, and flavor.

Try it yourself, and let me know what memories it brings back for you.

Saved

Ingredients

20 minutes

Serves 1 serving

2large eggs
1leek
1/2 teaspoondried rosemary
1/2 teaspoondried oregano
1/2 teaspoondried chives
1 teaspoonorganic lemon zest
2 tablespoonsextra-virgin olive oil
Salt and black pepper, to taste

Saved

Steps

20 minutes

1

Clean the leek and slice it into rounds.
2

Sauté the leek in a skillet with hot olive oil until softened.
3

Meanwhile, beat the eggs with the herbs, lemon zest, salt, and pepper.
4

Pour everything into the skillet and cook the frittata for about 10 minutes, flipping halfway through.
5

Enjoy hot, or cold under the pergola with a piece of bread and the sun on your face.
6

If you’re in the city, this recipe will bring a bit of the countryside to your plate.