Slow-Cooked Leeks w/Egg Frittata + Greens

Name: Slow-Cooked Leeks w/Egg Frittata + Greens
Cuisine: Italian
Ingredients: 6 eggs; ½ cup (120 ml) cream; ½ tsp (3 g) salt; ½ tsp (3 g) pepper; Olive oil; Any vegetables you want to add to the frittata (potatoes, peppers, tomatoes, and so on); Any vegetables you want to add to the frittata (potatoes, peppers, tomatoes, and so on); Any vegetables you want to add to the frittata (potatoes, peppers, tomatoes, and so on); Any vegetables you want to add to the frittata (potatoes, peppers, tomatoes, and so on); ½ bag (2 oz | 55 g) arugula or salad greens; Any vegetables you want to add to the frittata (potatoes, peppers, tomatoes, and so on); ¼ cup (60 ml) apple cider vinaigrette; ½ bag (2 oz | 55 g) arugula or salad greens

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

6 eggs
½ cup (120 ml) cream
½

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Heat the oven to 350°F (180°C). Whisk the eggs with the cream, salt, and pepper. Heat a glug of olive oil in a frying pan and add any vegetables. Pour the egg mixture over them and let the bottom set in the frying pan. Transfer to the oven and let cook through, about 20 mi