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It’s this simple spring onion omelet is versatile, full of protein the perfect meal for lunch, weeknight dinner, picnic, or packed lunch.
It is true scented, cheap, and ready to go in less than 30 minutes.
It’s been a while since I shared mine potato omelet And arugula omeletand I almost forgot how satisfying, easy to make, and comfortable they!
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Today, I want to create delicious frittata with leeks that is at all no frills and uses eggs, chives and parmesan, a very popular combination in Northern Italy, especially for frittatas and pies.
It’s one of my favorites because of that savory, slightly sweet, tall proteins, and crowded with leek. And this basic combination produces beautiful chives just shine without adding any other annoying flavors.
It’s this simple Italian egg dishsimilar to an omelet or quiche without the crust cooked first on the stove, then usually in the oven, although in traditional An Italian dish, the frittata is often turned over in the pan to cook both sides.
In fact, I’ve never seen my mom cook a frittata in the oven! 😂
But let’s stick with it oven method, which is pretty easy and works perfectly every time, and let’s make a leek frittata in a few simple steps!
List of ingredients
- leek
- egg
- Olive oil
- parmesan cheese
- Salt & Pepper
How to make leek frittata
(Note: this is a brief explanation; full recipe is at the bottom of the page)
- Slice the spring onions, using only the white and light green parts (and make sure to wash them thoroughly, as sometimes there is dirt between the layers).
- Add the leeks to the pan with the olive oil and cook until tender. For this recipe, I used a 10 inch cast iron skilletwhich is great for stoves and ovens.
- Meanwhile, preheat the broiler oven, then beat the eggs, Parmesan and spices in a bowl until well mixed.
- Pour the egg mixture over the leeks and cook until the edges begin to set.
- Finish the leek frittata in the oven for a few more minutes until risen and cooked through.
Provide advice
Leek frittata makes a a delicious breakfast or quick meal, served with crusty Italian bread and green salad on the side. But it’s also good for meal or picnic preparation, and it produces amazing results packed lunch or a meatless sandwich filler, Also! It is true nutritious and versatile!
Leftovers & Storage Tips
Leftover frittata with spring onions still delicious and keeps well in the refrigerator in an airtight container until max 3-4 days. To serve, reheat in the microwave for a few seconds or enjoy at room temperature.
Another frittata recipe you’re sure to love
If you make this spring onion omelet, Please let me know. Leave a comment, rate, or tag a photo #smartfood on Instagram. I’d love to hear your thoughts!
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spring onion omelet
Simple and versatile, it’s delicious spring onion omelet is a protein-rich food that is perfect for lunches, weeknight dinners, picnics and more. Meatless, cheap, and ready in less than 30 minutes.
Portion: 4
Calories: 263kcal
- 1 tablespoon olive oil
- 12 oz (350 grams) green onions (chopped – about 4 cups)
- ¼ teaspoon fine salt
- a few grains of black pepper
Egg mixture
- 6 egg
- ⅓ cup grated parmesan cheese (or your favorite grated hard cheese)
- ½ teaspoon salt
- a few grains of black pepper
- 1 tablespoon Chopped fresh parsley, chives, optional
-
Trim the roots and dark green tops from each leek, removing one or two outer layers. Wash to remove any dirt that may be hidden between the layers, then drain, dry, and using a sharp knife, cut into half-inch-thick slices.
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Heat olive oil in an ovenproof nonstick skillet over medium-high heat. I recommend a 10 inch cast iron skillet. Add spring onions, spices, cook over medium-high heat, stirring frequently, until tender, about 10-12 minutes.
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Meanwhile, preheat your broiler oven, add eggs, cheese, salt, pepper, and stir until well combined. If you skip the parmesan or use another type of cheese, I recommend seasoning to taste.
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If the leeks are soft, use a fork, spread them evenly over the pan, then pour in the egg mixture, reduce the heat, and cook until the eggs on the edges start to harden. Since leeks are quite moist, this process takes about 10 minutes.
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Next, move the pan into the oven for approximately 2-3 minutes or until it wobbles vigorously.
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Let cool for 5 minutes, then cut into pieces and serve.
Calories: 263kcal | Carbohydrate: 20G | Proteins: 12G | Fat: 15G | Saturated fat: 4G | Polyunsaturated fats: 2G | Monounsaturated fats: 8G | Trans Fat: 0.03G | Cholesterol: 249mg | Sodium: 617mg | Potassium: 570mg | Fiber: 2G | Sugar: 1G | vitamin A: 398IU | Vitamin C: 22mg | Calcium: 110mg | Iron: 2mg
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