FRITTATA CON PECORINO ROMANO E PORRO or FRITTATA WITH ROMAN PECORINO AND LEEKS

porro

I have been and I am still very busy but on Saturday I will be back on a more normal speed and start posting again. Cooking has had to take on a minor role in my life for a while and I look forward to more interesting things to eat. Sometimes it is good to take a small break from cooking in order to recharge the batteries so to speak, we will see if that is true!
We have to eat something anyway and when you have very little time, a frittata is always a good solution. You can stuff it with almost anything and it tastes good anyway, I made ours with leek and a touch of peperoncino and some salad on the side.



FRITTATA CON PECORINO ROMANO E PORRO or FRITTATA WITH ROMAN PECORINO AND LEEKS
For 2 people

1-2 leeks, it depends on how big they are
5 eggs
100 ml/ 0,42 cup freshly grated roman pecorino but it’s ok with parmesan
½ -1 dried peperoncino, you can exclude this if you want
extra-virgin olive oil

– Rinse the leeks and slice the white part quite thickly
– Sauté the leek in some olive oil and if you want the crumbled peperoncino. Be careful not to burn the leek, it’s very easy to do that.
– Whisk the eggs and the pecorino together, not too much just so that it mixes well.
– When the leek is half done you add the eggs and spread it out evenly.
– After 3-4 minutes you turn the frittata, it’s easiest to that with the help of a large lid or plate.
– Cook for another 3-4 minutes and it is ready to be served.

frittata



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