Egg White Frittata with Barba di Frate and Leeks, an easy and tasty idea for a light and protein-rich dish at the same time.
In this case, I had some egg whites to use up, and just like in the case of the egg white frittata with zucchini, I thought of using them for a similar dish.
For this recipe, I preferred cooking the frittata in the oven, but you can easily opt for cooking it in a pan.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 9 oz barba di frate (to clean)
- 4 egg whites
- 3.5 oz leeks (cleaned, excluding waste)
- as needed fine salt
- as needed pepper
- Half tablespoon sunflower seed oil
- 1.5 oz cheese (grated)
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pot
- 1 Bowl
- 1 Fork
Steps
To make the Egg White Frittata with Barba di Frate, first remove the roots of the barba di frate with a knife.
Rinse them very well under cold running water.
Cook them in abundant salted water for 10 minutes after boiling.
Drain them and cool them in a bowl with very cold water.
Meanwhile, slice the leeks into rings.
Meanwhile, in a bowl, mix the egg whites with the grated cheese and salt.
Add a pinch of pepper and mix with a fork for a couple of minutes.
Add the sliced leeks and work quickly.
Add the barba di frate and again mix everything together.
Lightly grease a baking dish with a bit of sunflower seed oil.
Pour the mixture and level it.
Bake in a preheated ventilated oven at 392°F for 25 minutes.
Enjoy warm or cold as desired.
