Spring is officially here, Mother’s Day is just around the corner and this delicious spring leek frittata with a side of arugula salad will be perfect addition to your Sunday Brunch!
8 large eggs
2 medium size or one large leek
1/4 cup of milk
1/4 cup grated Parmesan
2 tablespoons olive oil
1 tablespoon all purpose flour
1 large garlic clove
salt and pepper to season (about 1/4 of each)
Whisk together; eggs, milk, cheese, flour, salt and pepper.
Next wash, dry and slice the leek.
Minced the garlic.
Cook the leek on a medium ovenproof skillet for a few minutes, add the garlic and cook for another 30 seconds, gently mixing.
Next, add the eggs mixture (stir gently to distribute the eggs evenly) cover, and cook for a few minutes (about 6 minutes).
In the mean time prepare salad dressing by mixing 1 spoon of olive oil, 1 spoon of honey, 1 spoon of lemon zest, 1 spoon of lemon juice, 1 teaspoon of fresh ginger (powder ginger ok), salt to taste and mix gently together.
Place a can of cannellini beans (rinse the beans first) on top of washed arugula (2 cups).
Add fresh red onion rings and the dressing. Gently mix to combine.
Uncover the cooked eggs mixture, put in an oven and bake (at 350F) for 10-12 minutes.
When done, let it cool for a few minutes, cut into 8 wedges and serve with arugula, white beans salad.