Cabbage & Leek Frittatine

By Chezlamere

silver dollar size frittatas, serve hot for breakfast, or with a salad or in a sandwich with sliced tomatoes. Good served as a leftover snack cold

Ingredients

• oil for skillet
• 3 cups finely shredded cabbage
• 1 medium leek, white part only well washed shredded like the cabbage
• 6 large eggs
• 1/2 cup parmigiano-reggiano
• 1/4 tsp salt
• freshly ground pepper
• pinch of nutmeg

Preparation

Step 1

In a large skillet heat oil over medium heat, stir in the cabage and leek, cover and cook stirring occassionally, until the cabbage and and leek are tender about 15 minutes. Let cool

in a large bowl whisk together the eggs, cheese, salt and pepper and nutmeg.
stir in the cooled cabbage mixture.

Lightly brush a griddle or large skillet with oil and heat over medium heat.
stir the egg mixture and scoop by 1/4 cupfuls onto the griddle, spacing the fittatas about 4 inches apart. Flatten them slightly and cook until the edges are set and they are beginning to brown on the bottom. About 2 minutes. Flip the frittatas and cook for about an additional minute. Transfer them to a plate, and cook the remainder in the same way. Serve hot, warm or cold