Leek and speck frittata with rye bread and white cabbage

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Leek120 g
• Speck20 g
• Rye bread50 g
• Cabbage120 g
• Apple cider vinegar1 teaspoon
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

In season: October – March

Method

1. Trim off the roots and the toughest green part of the leek, halve it lengthways, rinse well between the layers to remove any grit and slice it thinly.
2. Heat half the oil in a non-stick frying pan over medium-low heat, add the leek and a splash of water, cover and stew for 10 minutes, until soft and translucent. Add the speck cut into strips and cook for a minute, until it sizzles.
3. In a bowl beat the eggs and egg whites with some black pepper (the speck is already salty, so no salt) and pour them into the pan.
4. Cover and cook over low heat for 7 minutes, until the frittata is set on top and golden underneath.
5. Meanwhile remove the outer leaves and core of the white cabbage, slice it very finely and dress with the remaining oil, the cider vinegar and a pinch of salt. Serve the frittata with the salad and the rye bread.