Leek frittata
by Tavolino
A quick, low-carb frittata with spring onions, fresh herbs, and Parmesan that tastes perfect as a light dinner or breakfast.
Ingredients
- Spring onions 0.5 bunch
- Fresh herbs (dill, parsley, cilantro) 1 handful
- Olive oil 2 tbsp
- Eggs 8
- Heavy cream 50 ml
- Parmesan 20 g
- Salt to taste
- Pepper to taste
- Arugula 50 g
Preparation
- 1
Clean and wash the spring onions, then cut them into diagonal strips.
- 2
Wash the fresh herbs, shake them dry, and chop them coarsely.
- 3
Heat 2 tbsp of olive oil in a large non-stick pan.
- 4
Sauté the spring onions in the oil for about 3–4 minutes until translucent.
- 5
Finely grate the Parmesan.
- 6
Whisk 8 eggs with 50 ml of heavy cream, the herbs, and the Parmesan.
- 7
Season the egg mixture with salt and pepper.
- 8
Pour the mixture over the spring onions in the pan and stir briefly.
- 9
Let it set over low heat for about 10 minutes without stirring.
- 10
Once the bottom is browned, divide the frittata into 4 pieces using a spatula.
- 11
Flip the pieces and cook on the other side for another 2–3 minutes until golden brown.
- 12
Wash the arugula and shake it dry.
- 13
Serve the frittata garnished with arugula.