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🍽️ Crispy Leek Egg Skillet

265 kcal · 30 min · 4 servings

Ingredients

• 0.5 bunch spring onions
• 1 handful fresh herbs (e.g. dill, parsley, cilantro)
• 2 tbsp olive oil
• 8 eggs
• 50 ml whipping cream
• 20 g parmesan (1 piece)
• salt
• pepper
• 50 g arugula

Instructions

1. 1. Rinse the spring onions under running water.
2. 2. Slice the spring onions into thin, diagonal pieces.
3. 3. Thoroughly wash the fresh herbs as well.
4. 4. Shake the herbs dry.
5. 5. Pluck the leaves from the tough stems.
6. 6. Chop the herbs coarsely.
7. 7. Heat the oil in a large non-stick pan.
8. 8. Add the spring onions to the hot pan.
9. 9. Sauté the onions for 3 to 4 minutes.
10. 10. Wait until the onions look soft and translucent.
11. 11. Grate the Parmesan finely.
12. 12. Whisk the eggs in a separate bowl.
13. 13. Stir the cream into the eggs.
14. 14. Add the chopped herbs to the egg mixture.
15. 15. Fold in the grated Parmesan.
16. 16. Season the mixture with salt.
17. 17. Season the mixture with pepper.
18. 18. Pour the egg mixture over the onions in the pan.
19. 19. Stir the ingredients briefly.
20. 20. Let the frittata set over low heat.
21. 21. Wait for about 10 minutes.
22. 22. Do not stir anymore during this time.
23. 23. Check if the bottom is browned.
24. 24. Divide the frittata into four pieces using a spatula.
25. 25. Fry the pieces on the second side.
26. 26. Fry them for 2 to 3 minutes.
27. 27. Wait until they are golden brown.
28. 28. Rinse the arugula under running water.
29. 29. Shake the arugula dry.
30. 30. Serve the frittata on plates.
31. 31. Top the frittata with the fresh arugula.
32. 32. Sprinkle the frittata with additional Parmesan if desired.

Nutrition per serving

• kcal: 265
• Protein: 16 g · Fett/Fat: 21 g · Carbs: 4 g