- 2 leeks, halved, cut lengthwise into strips no wider than a strand of spaghetti, and very well rinsed to remove all grit
- 3 tablespoons olive oil
- 8 to 10 eggs, lightly whisked
- 1/2 cup freshly grated Parmesan cheese
- Freshly ground black pepper
- Coarse salt to taste
- Preheat oven to 350 degrees.
- In an ovenproof skillet, sauté the leeks in 2 tablespoons olive oil over very low heat (just the hint of a sizzling sound) for about 10 to 15 minutes until crispy and golden brown.
- Remove from skillet and set aside.
- In the same ovenproof skillet, add remaining olive oil and heat for 30 seconds. Pour in whisked eggs.
- Adjust heat to low (just above simmer), and let the eggs begin to set, undisturbed for a minute.
- Remove skillet from stove, and place in the top third of the oven.
- After 3 or 4 minutes, check to see how cooked the eggs are. They should still be slightly runny in the middle.
- Taking a small handful at a time, distribute the leeks over the eggs and continue to cook.
- After 2 more minutes, turn the oven to broil setting. Sprinkle the grated cheese over the entire surface of the eggs.
- Broil for 1 to 2 minutes. The frittata will puff up, and the edges should be golden brown.
- Season with black pepper and salt.
- Cut into pielike wedges, and serve.