Spring onion and pecorino frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Spring onions3
• Pecorino12 g
• Extra virgin olive oil1 teaspoon
• Bread1
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: March – June

Method

1. Trim the roots and the toughest green part of the spring onions, rinse them and slice into thin rounds.
2. Heat the oil in a non-stick frying pan over medium-low heat, add the spring onions with a tablespoon of water and soften them for 4 minutes, stirring, until tender and translucent.
3. Meanwhile beat the eggs and egg white with the grated pecorino and the pepper; no salt needed, the pecorino is already salty.
4. Pour the eggs over the onions, cover and cook over low heat for 4 minutes, until the top is almost set; flip the frittata using a plate, slide it back into the pan and cook for 1 more minute, until golden.
5. Serve with the toasted bread.