If you have family or friends staying over, a leek and cheese frittata is the perfect breakfast food—and my recipe gives a delicious result without requiring you to slave away in the kitchen! You’ll see that it has only a pinch of salt, to cut back on sodium, a health goal for almost all of us.
- 6 eggs
- 2 ounces Parmesan cheese, grated
- 1 teaspoon butter, softened
- 2 tablespoons milk
- 2 tablespoons of extra virgin olive oil
- 1 large leek (the white and some of the tender green part), sliced
- Pinch of coarse salt
In a bowl, whisk the eggs, cheese, butter, and milk. Heat a frying pan, add the oil, and sauté the leek slices until softened, adding the salt as they cook. Pour the egg mixture into the saucepan, and cook over medium heat until firm.
Cover the pan with a lid, remove from heat, and let stand for 10 minutes. You can serve it hot or at room temperature. If you’d like to prepare it ahead by an hour or so, leave the lid on.
Yields 4 servings