Leek and smoked scamorza frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Leek80 g
• Scamorza25 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: October – March

Method

1. Trim the roots and tough green part of the leek, halve it lengthways and rinse between the layers to remove any grit; slice it thinly. Dice the scamorza into pieces of about 1 cm.
2. Heat the oil in a non-stick frying pan over medium-low heat, add the leek with a splash of water and soften for 7 minutes, stirring, until tender and translucent.
3. Meanwhile beat the eggs and egg white with a pinch of salt and a grind of pepper.
4. Pour the eggs over the leek, scatter the scamorza on top, cover and cook over low heat for 5 minutes, until the frittata is set and the cheese is melting.
5. Serve with the wholemeal bread.