Leek Frittata
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Appropriate for brunch, lunch, or a light dinner, this baked egg dish is permeated with cured guanciale pork and mellow leeks. Recipe courtesy of Nick Anderer, executive chef at Maialino in New York City.
Ingredients
6 tbsp. olive oil
1/2 lb. guanciale* (or pancetta)
2 large leeks (white part only)
2 tsp. fresh thyme leaves
12 large eggs
1 c. milk
1/2 c. grated Pecorino cheese
1/2 c. grated Grana Padano (or Parmigiano-Reggiano)
salt
Freshly ground pepper
Instructions
In a 10-inch ovenproof, nonstick skillet, heat oil over medium heat. Sauté guanciale until golden brown, about 3 to 4 minutes. Add leeks and cook until soft, about 5 minutes. Add thyme. Transfer to a plate; set aside.
Preheat oven to 375 degrees F. Return skillet to medium-low heat. In a large bowl, whisk eggs, milk, and cheeses; season with salt and pepper; and stir in reserved leek mixture. Pour into pan and cook until frittata sets around edges, about 5 minutes. Transfer pan to oven and cook for 15 minutes more.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment