Frittata di Porri e Formaggio
Ingredients
8 eggs
1 leek cut in half lengthwise and then cut ½ wide
¼ cup parsley chopped
4 tablespoons of water
60 gr of Parmigiano cheese grated
100 gr of Ricotta cheese
Pinch of dry red chilli (optional)
Extra virgin olive oil
Butter
Salt and pepper
Method
Place the cracked eggs and the water in a bowl and whisk, after a few seconds, season with the salt and pepper and whisk for a further 20 seconds. Place a skillet on the heat and add a little butter and extra virgin olive oil. Once the butter starts to foam add the leeks and sauté until golden and tender. Throw In the parsley and the whisked eggs, reduce the heat and cook for a few minutes. At this stage add the cheese and place the skillet in a moderate to hot oven for about 10 minutes or until the frittata is cooked. Remove from the oven and by placing a plate over the edge of the skillet flip it over. Serve this way up it looks fantastic and very rustic.
