The high ratio of leeks to eggs in this frittata brings the leeks’ sweet flavor and meltingly tender texture to the forefront.
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Serve with a simple garden lettuce salad and thinly sliced prosciutto or Serrano ham on the side.
This was really good. I used 10 eggs and 5 med. Leeks. Took about 15 mins in oven to set. 4 of us almost finished the entire thing. DEFINITELY DO NOT PUT A WHOLE TSP OF SALT INTO EGGS. NEEDS ABOUT 1/4 OF THAT AMOUNT.
This is really good! And not a lot of prep involved. Based upon other reviews I cut back on the salt and was glad that I did.
Very easy to make and absolutely delicious.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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