Leek frittata

Preparation

1. 1
   Step 1

   Clean and wash the spring onions, then cut them into diagonal strips.

2. 2
   Step 2

   Wash the fresh herbs, shake them dry, and chop them coarsely.

3. 3
   Step 3

   Heat 2 tbsp of olive oil in a large non-stick pan.

4. 4
   Step 4

   Sauté the spring onions in the oil for about 3–4 minutes until translucent.

   Timer · 4 min
5. 5
   Step 5

   Finely grate the Parmesan.

6. 6
   Step 6

   Whisk 8 eggs with 50 ml of heavy cream, the herbs, and the Parmesan.

7. 7
   Step 7

   Season the egg mixture with salt and pepper.

8. 8
   Step 8

   Pour the mixture over the spring onions in the pan and stir briefly.

9. 9
   Step 9

   Let it set over low heat for about 10 minutes without stirring.

   Timer · 10 min
10. 10
    Step 10

    Once the bottom is browned, divide the frittata into 4 pieces using a spatula.

11. 11
    Step 11

    Flip the pieces and cook on the other side for another 2–3 minutes until golden brown.

    Timer · 3 min
12. 12
    Step 12

    Wash the arugula and shake it dry.

13. 13
    Step 13

    Serve the frittata garnished with arugula.