Leek Frittata
400 g leeks, washed and sliced
6 eggs
100 g Parmigiano Reggiano, grated
Extra virgin olive oil
Salt, to taste
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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.
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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.
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Mix the leeks in, if the mixture is too thick add a little extra water or oil.
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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.
AppetizerBaked Parmigiano Reggiano croquettes
Pasta&RiceParmigiano Reggiano mousse with polenta
DessertParmigiano Reggiano mousse with honey and lavender
Support
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
