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Main course · Italian

Frittata di Porri e Taleggio (Leek and Taleggio Frittata)

30 min Serves 4 ~336 kcal/serving ~£4.50 (£1.13/serving) Gluten-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 2 leeks, sliced
  • 20 g butter
  • 7 large eggs
  • 100 g taleggio
  • 2 fresh thyme
  • 1 tbsp olive oil

Nutrition (per serving)

Calories
336 kcal
Protein
21.3 g
Carbohydrate
3.2 g
of which sugars
2.2 g
Fat
26.2 g
of which saturates
11.3 g
Fibre
1.8 g
Salt
1.02 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Melt the butter with the olive oil in a 24cm non-stick frying pan and cook the leeks and thyme leaves gently for 10 minutes until soft and sweet.

  2. 2

    Beat the eggs with black pepper, then pour over the leeks.

  3. 3

    Dot over small pieces of the taleggio and cook over low heat for 8 minutes until set around the edges.

  4. 4

    Finish under a hot grill for 3-4 minutes until the cheese is melted and golden.

  5. 5

    Rest briefly, then cut into wedges to serve.

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