Leek and Emmental frittata with rye bread

Ingredients

For 1 serving

• Leek150 g
• Eggs2
• Egg whites130 g
• Emmental20 g
• Extra virgin olive oil2 teaspoons
• Rye bread50 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: October – March

Method

1. Trim off the root and the toughest green part of the leek, slice it into thin rounds and rinse well in a colander to wash out the grit between the layers.
2. Heat the oil in a non-stick frying pan of about 20 cm over low heat and sweat the leek with a pinch of salt and a splash of water for 10 minutes, stirring, until soft and sweet without colouring.
3. Meanwhile beat the eggs and egg whites with a pinch of salt and a grind of black pepper and add the diced Emmental.
4. Pour the eggs over the leek, cover and cook over low heat for 6 minutes, until the edges are set; flip the frittata with a plate and cook for 2 more minutes, until golden and the cheese has melted.
5. Serve in wedges with the rye bread.