Photo: Marco del Grande
- 7 large eggs
- a finely sliced leek
- a cup of roughly chopped rocket leaves
- half a cup of grated parmesan
- salt and pepper
- extra virgin olive oil
Crack 7 large eggs into a bowl. Beat lightly then add a cup of roughly chopped rocket leaves and half a cup of grated parmesan. Season with salt and pepper, and mix well. Heat 1 tbsp of extra virgin olive oil in a 20cm iron skillet pan or a non-stick pan, add a finely sliced leek and cook for 30 seconds. Turn up the heat, then add egg mixture. With a spatula, lift the edges as they cook so the raw mixture fills their space. This will trap air and make the frittata light and fluffy. Turn the frittata onto a plate, slide it uncooked-side into the pan and finish cooking for 2-3 minutes.
Allow to cool a little then slice into wedges to serve.
- Cuisine - Italian
- Course - Lunch